Artificial Food Coloring Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these homemade plantain chips are the kind of snack that disappears fast. Store-bought chips are one of the sneakiest sources of artificial dyes ā bright packaging often signals bright additives inside ā so making your own is the cleanest way to get that satisfying crunch without any unwanted extras. This recipe keeps things beautifully simple: green plantains, coconut oil, and flaky sea salt are all you need. The mandoline slicing ensures each round fries up evenly in the hot coconut oil, giving you that light, crispy texture without any guesswork. A quick sprinkle of sea salt straight out of the oil is the finishing touch, and the chips continue to crisp as they cool on the rack. They're a genuinely wholesome alternative to anything you'd grab off a convenience store shelf, and honestly, they taste better too.
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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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