Beef Free Sea Salt Plantain Chips
Crispy, golden, and finished with a shower of flaky sea salt, these plantain chips are the kind of snack that disappears the moment you set the bowl down. Made with just three ingredients ā green plantains, coconut oil, and sea salt ā they are naturally free from any animal products, so there is absolutely nothing to second-guess here. The key is slicing the plantains as uniformly thin as possible, ideally with a mandoline, so every chip fries up evenly without any soggy or burnt outliers. Frying in coconut oil gives the chips a subtly rich flavor and a satisfying crunch that store-bought versions rarely match. Salting them straight out of the oil while they are still hot means every flake sticks and seasons deeply. They crisp up even further as they cool on the rack, so resist the urge to eat them all immediately ā though good luck with that.
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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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