pipis

Pipis are a traditional Peruvian snack made primarily from dried, shredded potato skins. The name "pipi" comes from the Quechua word *p’iwi*, meaning "potato." This dish has been a staple in Andean cuisine for centuries and remains widely popular throughout Peru, particularly in the central and southern regions.

The preparation of pipis involves peeling potatoes, cutting them into thin strips, and then boiling or frying them until crispy. The skins are then dried in the sun or baked until they become brittle. Once dried, they are often stored for extended periods, making them a convenient and long-lasting food source. Pipis are typically consumed as a snack, often paired with cheese, butter, or other accompaniments like *aji* (Peruvian chili sauce) or *papa a la huancaína* (a spicy cheese sauce).

Beyond their culinary use, pipis have historical significance. Indigenous Andean communities traditionally relied on potatoes as a primary food source, and pipis were a practical way to preserve them. The snack also reflects the region’s resourcefulness in adapting to high-altitude farming conditions, where potatoes thrive.

Today, pipis are enjoyed not only in Peru but also in other parts of Latin America and among Peruvian diaspora communities. They are often sold in markets, street stalls, or as part of festive dishes. While modern variations exist, the traditional method of preparation remains a cherished aspect of Peruvian heritage.