Brazil Nut Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these golden plantain chips deliver everything you want from a snack without a single complicated ingredient. The short list — green plantains, coconut oil, and flaky sea salt — means there's nothing hidden to worry about, which is a genuine relief when you're navigating tree nut sensitivities and scanning every label at the store. Green plantains are key here: their lower sugar content keeps the chips from burning too fast and gives them that sturdy, crisp snap rather than a soft or caramelized texture. Frying in batches and letting the oil return to temperature between rounds is the move that separates truly crispy chips from soggy ones, so don't rush it. A wire rack instead of paper towels lets steam escape so the chips finish crisping as they cool, and that final hit of flaky sea salt while they're still hot makes every bite pop. These are the kind of snack you make once and then find yourself making every single week.
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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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