Hazelnut Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these homemade plantain chips are the kind of snack that disappears fast. Green plantains sliced paper-thin and fried in coconut oil develop an irresistible golden crunch that store-bought bags rarely match. The ingredient list is refreshingly short — just plantains, coconut oil, and flaky sea salt — so there's no guesswork about hidden additives or shared-facility warnings that can make packaged snacks a gamble. Frying in batches and letting the oil return to temperature between rounds is the key to getting every chip evenly crisp rather than greasy or soft in the middle. A shower of flaky sea salt straight out of the oil is what really makes them sing. They crisp up even further as they cool on the rack, so try to resist eating them all before they're ready.
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 →Ingredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- ¾ 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 — 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 350°F (175°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!