Low Sugar Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips prove that a seriously good snack needs nothing more than three clean ingredients. Green plantains fry up beautifully in coconut oil, developing a light golden color and that irresistible crisp snap you want from a chip ā no added sweeteners, no hidden syrups, just pure savory flavor. For anyone keeping a close eye on added sugar, store-bought chips can be a minefield of unexpected ingredients, but making your own means you know exactly what's in the bag. The key is slicing the plantains as uniformly thin as possible ā a mandoline makes this effortless ā so every round fries evenly and crisps up at the same rate. A generous shower of flaky sea salt straight out of the oil is all the seasoning they need, and they continue to firm up as they cool on the rack. Batch-fry a couple of plantains on a Sunday and you'll have a crave-worthy, wholesome snack ready to grab all week long.
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Learn more āIngredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- Ā¾ tsp flaky sea salt, plus more to taste
Instructions
- 1
Score the skin of each plantain lengthwise with a knife, then peel and discard the skin. Using a mandoline set to 1/16-inch (about 1.5 mm) or a sharp knife, slice the plantains crosswise into rounds as uniformly thin as possible ā consistent thickness ensures even frying.
- 2
Add the coconut oil to a large heavy-bottomed pot or deep skillet and heat over medium-high heat until it reaches 350Ā°F (175Ā°C) on a deep-fry thermometer.
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