Celery Free Sea Salt Plantain Chips
Crispy, golden, and impossibly snackable, these plantain chips deliver that satisfying crunch you crave without a single questionable ingredient in sight. Green plantains are sliced paper-thin and fried in coconut oil, which gives them a clean, subtly rich flavor that pairs beautifully with a shower of flaky sea salt. The three-ingredient lineup means there's nothing hidden here ā no celery derivatives, no fillers, just pure, honest snacking. Frying in batches and letting the oil return to temperature between rounds is the key move that keeps every chip light and evenly golden rather than greasy or soft. A wire rack finish lets them crisp up even further as they cool, so by the time you reach for one, the texture is absolutely on point. These are the kind of chips that disappear fast, so you might want to make a double batch.
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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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