Lactose Free Sea Salt Plantain Chips
Crispy, golden, and seasoned with nothing but a shower of flaky sea salt, these plantain chips are the kind of snack that disappears faster than you can make them. Green plantains fry up beautifully in coconut oil, developing a satisfying crunch and a subtly starchy, savory flavor that's completely addictive. The whole recipe is naturally free of dairy in any form ā no butter, no cream, no hidden milk solids ā so you can snack without a second thought. Slicing the plantains as thin and uniform as possible is the real secret here, since even thickness means every chip crisps at the same rate in the hot oil. Frying in batches and letting the oil come back up to temperature between rounds keeps things light rather than greasy. A wire rack finish lets air circulate so the chips continue to crisp as they cool, giving you that perfect chip-shop crunch without any special equipment beyond a thermometer and a slotted spoon. Serve them straight off the rack or store them for later ā though honestly, later rarely comes.
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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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