Almond Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips deliver everything you want from a snack without a single nut in sight. Green plantains are the star here — their starchiness fries up into an irresistibly crisp chip that holds its own against anything you'd grab from a bag at the store. Coconut oil brings a subtle richness to the fry, and flaky sea salt scattered on while the chips are still hot means every bite is perfectly seasoned. The mandoline trick is the real secret weapon: uniform slices mean the whole batch cooks evenly, so you're not fishing out burnt edges while the centers are still soft. Frying in batches and letting the oil come back up to temperature between rounds keeps things consistent and gives you that satisfying snap. They crisp up even more as they cool on the rack, so patience pays off. Three simple ingredients, one seriously addictive result.
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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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