Caffeine Free Sea Salt Plantain Chips
Crispy, golden, and seasoned with nothing but flaky sea salt, these plantain chips hit that perfect salty-crunchy spot without any of the mystery ingredients lurking in a store-bought bag. Green plantains are naturally starchy and firm, which means they fry up beautifully thin and shatter-crisp rather than turning greasy or soft. Coconut oil brings a subtle richness to the fry and keeps things clean and simple ā just three ingredients total, which is honestly hard to beat. The mandoline is your best friend here, since uniform slices are what guarantee every chip cooks evenly and comes out with that satisfying snap. Frying in small batches and letting the oil come back up to temperature between rounds is the move that separates truly crispy chips from soggy ones. A hit of flaky sea salt straight out of the oil is the finishing touch that makes these completely addictive. They're the kind of snack you make once and then find yourself making every single week.
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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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