High Fructose Corn Syrup Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips deliver everything you want from a snack without a single questionable ingredient in sight. Most store-bought chip options are loaded with sweeteners, additives, and preservatives that can sneak high fructose corn syrup into places you'd never expect — but this recipe keeps things refreshingly clean. Green plantains, coconut oil, and flaky sea salt are all you need, and the ingredient list is exactly as short as it looks. Slicing the plantains paper-thin on a mandoline is the real secret here, giving you that audible crunch that makes a chip worth eating. Frying in batches at a steady 350°F keeps the oil temperature consistent, so each round comes out evenly golden rather than greasy or soft. A shower of flaky sea salt straight out of the oil is the finishing touch, and the chips crisp up even further as they cool on the rack. These are the kind of snack you make once and immediately add to your regular rotation.
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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.
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