Low FODMAP Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these homemade plantain chips hit that addictive snack spot without any of the gut-unfriendly ingredients hiding in most store-bought bags. Green plantains are naturally low in the fermentable sugars that can cause digestive distress, making them a genuinely safe and delicious option for anyone following a low-FODMAP approach. Frying in coconut oil at the right temperature is the real secret here ā a steady 350Ā°F ensures each thin round cooks up pale golden and crisp rather than greasy or soggy. The mandoline step is worth the extra setup because uniform slices mean every chip fries evenly, so you're not fishing out half-burnt edges alongside underdone centers. A shower of flaky sea salt straight out of the oil is all the seasoning these need, and the simplicity is honestly part of the charm. They crisp up even more as they cool on the rack, so try to resist eating them straight from the pot ā though no judgment if you can't wait.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!