Barley Free Sea Salt Plantain Chips
Crispy, salty, and deeply satisfying, these plantain chips deliver everything you want from a snack without a single grain in sight. Green plantains are the star here ā sliced paper-thin and fried in coconut oil until they turn golden and shatteringly crisp, with a subtly starchy flavor that's completely addictive. For anyone navigating a barley-free lifestyle, store-bought chip options can be a minefield of malt-based seasonings and shared production lines, so making your own is genuinely the smarter move. The ingredient list is refreshingly short: just plantains, coconut oil, and flaky sea salt ā nothing hidden, nothing to second-guess. The key to getting that perfect crunch is uniform slicing (a mandoline is your best friend here) and letting the oil come back up to temperature between batches so every chip fries evenly. A sprinkle of flaky sea salt straight out of the oil is all the seasoning these need, though you can always add more to taste. They crisp up further as they cool, so try to resist eating them straight off the rack ā just try.
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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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