Eggless Sea Salt Plantain Chips
Crispy, golden, and kissed with flaky sea salt, these plantain chips deliver serious snack satisfaction with just three simple ingredients. Green plantains are the star here ā their firm, starchy flesh fries up beautifully in coconut oil, producing a chip that's light, crunchy, and far more interesting than anything you'd pull from a bag at the store. The coconut oil brings a subtle richness to each bite without weighing things down, and because the whole recipe is naturally free of eggs and egg-derived ingredients, there's no label-scanning required. The real secret is slicing the plantains as uniformly thin as possible ā a mandoline makes quick work of this and guarantees even, consistent frying. Working in small batches keeps the oil temperature steady, which is what separates truly crispy chips from soggy ones. A generous shower of flaky sea salt straight out of the oil is the finishing move, and letting them rest on a wire rack means they keep crisping as they cool. Make a double batch ā they disappear fast.
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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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