Citric Acid Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these golden plantain chips deliver everything you want from a snack without a single ingredient that could cause problems for those avoiding citric acid. So many store-bought chips and flavored snacks sneak in citric acid as a preservative or flavor enhancer, making the snack aisle a frustrating place to shop. This recipe keeps things beautifully simple ā just green plantains, coconut oil, and flaky sea salt, so you know exactly what you're eating. Frying in coconut oil gives each chip a clean, neutral richness that lets the natural starchy sweetness of the plantain shine through. Slicing the rounds as thin and uniform as possible is the real secret to getting that satisfying crunch, and the double-batch frying method ensures nothing comes out soggy or uneven. A sprinkle of flaky sea salt straight out of the oil is all the seasoning these need. They crisp up further as they cool, so try to resist eating them all straight off the rack ā though no promises.
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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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