Emulsifier Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these golden plantain chips deliver everything you want from a snack without a single additive or processing aid in sight. Most store-bought chips rely on emulsifiers to extend shelf life or improve texture, which makes the snack aisle a frustrating place to navigate when you're trying to keep things clean. Here, the entire ingredient list is just three items ā green plantains, coconut oil, and flaky sea salt ā so you know exactly what you're eating. The key is slicing the plantains as uniformly thin as possible, ideally with a mandoline, so every round fries evenly in the hot coconut oil and crisps up beautifully on the cooling rack. Frying in batches and letting the oil come back up to temperature between rounds is what separates truly shatteringly crisp chips from soggy ones. A generous pinch of flaky sea salt right out of the oil is the finishing touch that makes these completely addictive. Once you've made a batch at home, it's genuinely hard to go back to the packaged version.
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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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