Corn Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these golden plantain chips are the kind of snack that disappears fast. Store-bought chips are a minefield for anyone avoiding corn ā hidden starches, maltodextrin, and shared processing lines make even "simple" snacks feel risky. This recipe sidesteps all of that with just three clean ingredients: green plantains, coconut oil, and flaky sea salt. Frying in coconut oil gives each chip a beautifully crisp bite and a subtle richness that vegetable oil blends simply can't match. The mandoline trick is the real secret here ā slicing to a consistent 1/16-inch thickness means every chip fries evenly, so you get that satisfying crunch without any soggy or burnt outliers. A sprinkle of flaky sea salt straight out of the oil is all the seasoning you need, though it's easy to adjust to taste. Once you've made a batch at home, reaching for a bag at the store will feel completely unnecessary.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!