Anti Inflammatory Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these golden plantain chips are the kind of snack that disappears fast. Green plantains are naturally starchy and sturdy, making them ideal for frying into crisp rounds with real bite and flavor. Coconut oil is the star of the frying process here ā it has a high smoke point and contains medium-chain fatty acids that are widely celebrated for their supportive role in an anti-inflammatory lifestyle, making it a smarter swap compared to refined vegetable oils. Flaky sea salt added straight from the fryer clings to every chip and brings out that subtle, earthy sweetness of the plantain. The mandoline technique is worth the extra care ā uniform slices mean every chip fries evenly, so you get consistent crunch without any burnt or soggy outliers. With just three clean ingredients and no additives, preservatives, or inflammatory seed oils, this is the kind of wholesome snacking that actually feels good to reach for. Let them cool on the rack and watch them crisp up even further before you dig in.
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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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