Cinnamon Free Sea Salt Plantain Chips
Crispy, golden, and impossibly satisfying, these plantain chips deliver that addictive crunch you want from a snack without a single unnecessary ingredient. Green plantains are the star here ā their starchy, mild flavor fries up beautifully in coconut oil, producing chips that are light, shatteringly crisp, and finished with just the right hit of flaky sea salt. For anyone navigating spice sensitivities, store-bought chip options can be a minefield of seasoning blends and shared production lines, so making your own from scratch is genuinely the smartest move. The entire ingredient list is three items, which means you know exactly what you're eating ā no hidden blends, no mystery flavors, no stress. The technique matters here: slicing the plantains as uniformly thin as possible on a mandoline ensures every chip fries evenly, and letting them rest on a wire rack means they keep crisping as they cool rather than going soft. A sprinkle of flaky sea salt straight out of the oil is all the seasoning this snack needs, and honestly, it's all it deserves.
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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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