Gluten Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips deliver everything you want from a snack without a single grain of wheat or gluten-containing ingredient in sight. Green plantains, coconut oil, and flaky sea salt are all you need ā three ingredients that are naturally free from gluten and carry zero ambiguity about what's in the bag. That simplicity is a huge win when store-bought chip options so often come with "processed in a shared facility" warnings that make snacking feel like a gamble. Slicing the plantains paper-thin on a mandoline is the real secret here, because uniform rounds fry evenly in the hot coconut oil and come out with that satisfying, audible crunch. Frying in batches and letting the oil return to temperature between rounds keeps things crispy rather than greasy. A shower of flaky sea salt the moment they hit the rack is non-negotiable ā it clings perfectly while the chips are still hot and glistening. 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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