Breastfeeding Friendly Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these homemade plantain chips hit that snack craving in the best possible way. Green plantains are naturally starchy and nutrient-dense, making them a smart choice when your body is working hard to produce milk and you need real, wholesome fuel between meals. Frying in coconut oil keeps the ingredient list clean and short ā just three simple components with no mystery additives or preservatives hiding in the bag. The mandoline technique is the real secret here, because those paper-thin, uniform slices are what give you that impossibly light, shatteringly crisp texture you'd expect from a fancy bag at a specialty store. Sprinkling the flaky sea salt the moment they come out of the oil means every chip is perfectly seasoned, not just dusted on top as an afterthought. They crisp up even more as they cool on the rack, so a little patience goes a long way. Make a big batch, because these disappear fast.
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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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