Chestnut Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that addictive snack-food sweet spot without relying on anything complicated. Green plantains are the star here — their firm, starchy flesh slices beautifully thin and fries up into shatteringly crisp rounds that put any bag from the store to shame. Coconut oil gives each chip a subtle richness and handles the high frying temperature like a champ, while flaky sea salt sprinkled on straight out of the oil is really all the seasoning you need. The mandoline technique is the secret weapon: uniform slices mean every chip cooks evenly, so you're not fishing out half-burnt edges alongside pale, floppy ones. For anyone navigating tree nut concerns, this recipe is naturally reassuring — just three clean ingredients, no hidden additives, and zero cross-contact worries when you're frying at home. They crisp up even more as they cool on the rack, so resist the urge to eat them all immediately (though good luck with that).
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- ¾ 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 — 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 350°F (175°C) on a deep-fry thermometer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!