Black Pepper Free Sea Salt Plantain Chips
Crunchy, golden, and deeply satisfying, these plantain chips prove that a short ingredient list can deliver serious snack energy. Green plantains sliced paper-thin and fried in coconut oil develop an incredible crispness with a subtly sweet, starchy flavor that's completely addictive. Flaky sea salt is the only seasoning here, and it's all this recipe needs — each chip gets a generous sprinkle straight out of the hot oil so the salt clings perfectly as the chips cool and crisp up on the rack. For anyone avoiding black pepper due to sensitivity or intolerance, store-bought chip options can be a minefield since pepper is tucked into so many seasoning blends, even plain-looking ones. Making your own means you control every single ingredient, and this three-ingredient recipe leaves absolutely no room for hidden spices or surprise seasonings. The coconut oil frying gives the chips a clean, neutral richness that lets the natural plantain flavor shine without any competing heat. Once you nail the technique of keeping the oil at a steady 350°F and frying in small batches, you'll have a reliably crispy, crowd-pleasing snack ready to go whenever the craving hits.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- ¾ 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 — 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 350°F (175°C) on a deep-fry thermometer.
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