BHA & BHT Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these homemade plantain chips hit that snack craving in the most wholesome way possible. Store-bought chips are one of the sneakiest sources of synthetic preservatives like BHA and BHT, which show up in the oils and flavor coatings used during commercial production ā so making your own is genuinely the cleanest path to a safe, additive-free snack. Here, green plantains are sliced paper-thin on a mandoline and fried in coconut oil, which is naturally stable at high heat and completely free of the synthetic antioxidants found in many processed frying oils. The result is a light, crispy chip with a subtly starchy flavor that's nothing like a potato chip ā in the best possible way. Flaky sea salt is the only seasoning you need, and sprinkling it on while the chips are still hot means every bite is perfectly seasoned. Frying in small batches and letting the chips rest on a wire rack gives you that satisfying crunch that holds up even as they cool.
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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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