Capsaicin Free Sea Salt Plantain Chips
Crunchy, golden, and deeply satisfying, these plantain chips deliver everything you want in a snack with just three simple ingredients. Green plantains fry up beautifully in coconut oil, developing a light, crisp texture that store-bought chips rarely match ā and without any of the seasoning blends that so often sneak in unwanted heat. For anyone navigating a sensitivity to capsaicin, the snack aisle can feel like a minefield, since chili powder, paprika, and pepper extracts show up in the most unexpected places. This recipe keeps things clean and straightforward: thin-sliced rounds, hot oil, and a generous pinch of flaky sea salt is genuinely all it takes. The mandoline technique is the real secret here ā uniform slices mean every chip fries evenly, so you get consistent crunch from the first batch to the last. A quick rest on a wire rack lets them crisp up even further as they cool, which means you end up with chips that shatter in the best possible way. Make a big batch, because they 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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