Carrageenan Free Sea Salt Plantain Chips
Crispy, golden, and impossibly satisfying, these plantain chips deliver that addictive crunch you want from a snack without any of the processed additives hiding in store-bought bags. Many commercial chip products rely on emulsifiers and stabilizers ā including carrageenan ā to extend shelf life or improve texture, so making your own is a genuinely smart move. Here, the only ingredients are green plantains, coconut oil, and flaky sea salt, which means you know exactly what you're eating. Slicing the plantains paper-thin on a mandoline is the real secret to getting that light, shatteringly crisp texture rather than something chewy or dense. Frying in batches at a steady 350Ā°F keeps the oil temperature consistent, so each chip cooks evenly and comes out pale golden rather than greasy. A shower of flaky sea salt straight out of the oil is all the seasoning this snack needs ā simple, clean, and completely irresistible.
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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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