Citrus Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that addictive snack spot without relying on anything citrus-based ā no lime juice, no citric acid, no hidden zest. So many store-bought chip options sneak in citrus derivatives as a preservative or flavor enhancer, which makes finding a truly safe bag harder than it should be. Here, the ingredient list is refreshingly short: green plantains, coconut oil, and flaky sea salt. The coconut oil brings a subtle richness to the fry that neutral oils simply can't match, and frying in batches at a steady 350Ā°F is the key to getting that signature shatter-crisp texture. Slicing the plantains as thin and uniform as possible ā ideally with a mandoline ā means every chip cooks evenly and cools into something that rivals anything you'd find in a bag at the store. A generous pinch of flaky sea salt straight out of the oil is the finishing move that ties it all together. These are the kind of snack you make once and then find yourself making every single week.
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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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