Fructose Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that snack craving in the most wholesome way possible. Green plantains are naturally low in free fructose compared to ripe fruit, making them a smart pick when you need to keep things gut-friendly without sacrificing flavor. The short ingredient list ā just plantains, coconut oil, and flaky sea salt ā means there's nothing hidden to second-guess, which is a genuine relief when store-bought snacks so often come loaded with sweeteners or mystery seasonings. Slicing the plantains paper-thin on a mandoline is the real secret here, because uniform rounds fry up evenly and shatter with that satisfying chip-like crunch. Frying in batches and letting the oil return to temperature between rounds keeps things crisp rather than greasy. A shower of flaky sea salt straight out of the oil is all the finishing touch they need. Once they cool on the rack, you'll have a bowl of golden, crackling chips that are genuinely hard to stop eating.
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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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