Legume Free Sea Salt Plantain Chips
Crunchy, golden, and impossibly satisfying, these plantain chips deliver everything you want from a snack without a single legume in sight. Green plantains are the star here ā sliced paper-thin on a mandoline and fried in coconut oil until they turn pale gold and shatteringly crisp. That coconut oil is doing real work, lending a subtle richness that makes these chips taste far more indulgent than their three-ingredient list suggests. Flaky sea salt goes on while they're still hot, so every chip gets that perfect savory finish. For anyone navigating a legume-free lifestyle, store-bought chip options can be a minefield of shared fryers and sneaky pea-based seasonings ā making a batch at home is genuinely the safer and tastier move. The key is keeping your slices uniform and letting the oil come back up to temperature between batches, which is the difference between chips that shatter and chips that just bend. Let them cool on a wire rack and watch them crisp up even further before you inevitably eat half the bowl.
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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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