Single OriginPlantains
AuthenticRecipes
KettleCooked
Plantain 101
Everything starts with the plantain. Scroll to see how.
Green Plantain
Firm, starchy, and not yet sweet. Green plantains are plantains at their most savory. They're sliced and fried for tostones, or cut thin for a crisp, salty chip. This is where our original chip starts: green, sturdy, and built to hold up to the fryer.
Ripe Plantain
Left to ripen, a green plantain turns yellow, then black, and its starch turns to sugar. Sweet plantains are soft and caramelized, with a richer, deeper flavor. We slice them thin and fry them into a sweet plátano chip. Same fruit, just further down the road.
Plantain Chips
The one that started it. Thin, round, fried once, salted, the same chip since 1963. When somebody says Chifles, this is what they picture.
Tostones
Fried once, smashed flat, fried again. Every ridge from the smash is another edge to crisp, more surface than a round chip will ever have. Cut thick, so all that crunch has something behind it.
Strips
The long cut, the way a restaurant kitchen does it. Wide, thick, more plantain in a single chip than anything else we make. Traditionally, a restaurant thing. Now it's a bag on your counter.
Green Plantain
Firm, starchy, and not yet sweet. Green plantains are plantains at their most savory. They're sliced and fried for tostones, or cut thin for a crisp, salty chip.
Ripe Plantain
Left to ripen, a green plantain turns yellow, then black, and its starch turns to sugar. Soft, caramelized, with a richer, deeper flavor. Same fruit, just further down the road.
Plantain Chips
The one that started it. Thin, round, fried once, salted, the same chip since 1963. When somebody says Chifles, this is what they picture.
Tostones
Fried once, smashed flat, fried again. Every ridge from the smash is another edge to crisp, more surface than a round chip will ever have.
Strips
The long cut, the way a restaurant kitchen does it. Wide, thick, more plantain in a single chip than anything else we make.
