Honey Free Sea Salt Plantain Chips

Crispy, golden, and impossibly satisfying, these plantain chips deliver that addictive crunch you'd expect from a bag of store-bought snacks — except you made them yourself with just three ingredients. Green plantains are the star here, sliced paper-thin and fried in coconut oil until they turn pale gold and shatteringly crisp. The coconut oil gives each chip a subtle richness without any heaviness, and a generous finish of flaky sea salt is all the seasoning they need. Snack foods can be surprisingly tricky territory when you're avoiding sweeteners, since many packaged chips sneak in honey or honey-derived glazes for flavor — this recipe keeps things completely clean. The technique is straightforward: consistent slicing (a mandoline makes this effortless) and careful temperature control between batches are the two things that separate a great chip from a soggy one. They crisp up even further as they cool on the rack, so resist the urge to eat them all straight from the oil. Serve them alongside guacamole, a spicy dip, or honestly just eat them plain — they disappear fast either way.

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