Cashew Free Sea Salt Plantain Chips

Crispy, golden, and finished with a shower of flaky sea salt, these plantain chips deliver serious snack satisfaction with just three ingredients. Green plantains are the star here — their firm, starchy flesh fries up beautifully in coconut oil, producing a chip that's light, crunchy, and far more interesting than anything you'd pull from a bag. Slicing the rounds as thin and uniform as possible on a mandoline is the real trick, because even thickness means every chip cooks at the same rate and comes out perfectly golden rather than a mix of burnt and underdone. Frying in batches and letting the oil return to temperature between rounds keeps things consistent and prevents the chips from turning greasy. The flaky sea salt goes on while the chips are still hot so it clings to the surface, and a few minutes on the wire rack lets them crisp up even further as they cool. Store-bought snacks can be a minefield when you're navigating nut-related concerns, but this recipe is completely straightforward — coconut oil, plantains, salt, and nothing else hiding in the ingredient list. These are the kind of snack you make once and immediately want to make again.

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