Crispy, golden, and deeply satisfying, these fried plantain chips hit that perfect salty-crunchy note that makes it nearly impossible to stop at just one handful. Green plantains are the star here — sliced paper-thin on a mandoline and fried in coconut oil until they turn beautifully pale gold with lightly browned edges. The whole thing comes together with just three ingredients, which is exactly the kind of simplicity that works so well when you're navigating a restricted diet and need to know precisely what's going into your food. Iodine restrictions can make even innocent-seeming snacks tricky, since many commercial chips are fried in iodine-rich oils or seasoned with iodized salt — but this recipe sidesteps both concerns by using coconut oil and flaky sea salt, which is naturally low in iodine. Frying in small batches and letting the oil return to temperature between rounds is the key to getting that satisfying crunch rather than a greasy, limp chip. A final sprinkle of flaky salt while the chips are still hot means every bite is perfectly seasoned. Serve them as a snack, a side, or just eat them straight off the rack while they cool — no judgment.
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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.
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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