AIP Friendly Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that snack craving without a single ingredient that conflicts with autoimmune protocol eating. Just three whole-food ingredients — green plantains, coconut oil, and flaky sea salt — keep things completely clean, which is genuinely rare in the chip aisle where seed oils, additives, and nightshade-based seasonings tend to sneak in everywhere. Frying in coconut oil at a controlled 350°F gives each round a gorgeous pale-golden color and that irresistible crunch that cools into something almost addictive. The mandoline trick is the real secret here: uniform slices mean every chip fries evenly, so you're not fishing out burnt edges while the centers are still soft. A wire rack finish lets air circulate underneath, crisping them up even further as they cool — no soggy bottoms, just clean snapping chips. This makes four servings, though fair warning: they disappear fast straight off the rack before they even make it to a bowl.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- ¾ 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 — 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 350°F (175°C) on a deep-fry thermometer.
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