Canchita, also called cancha, is toasted or popped dried corn kernels served as a crunchy snack, most closely associated with Peru. It is made by heating dried white or yellow corn kernels in a hot pan or pot until they puff and turn golden, then seasoning them with salt and sometimes chili powder, lime juice, or garlic powder. Canchita is a common side to ceviche and other Peruvian dishes, and is also used as a crunchy garnish on soups and salads. Similar toasted-corn snacks appear elsewhere in the Andes, such as cancha in Ecuador; it should not be confused with tostones, which are fried plantain slices rather than corn.