Lupin Free Sea Salt Plantain Chips
Crispy, golden, and impossibly snackable, these plantain chips are the kind of thing you make once and then find yourself making every single week. Green plantains fry up beautifully in coconut oil, developing a satisfying crunch and a subtly starchy, savory flavor that puts any bagged chip to shame. The ingredient list is refreshingly short ā just plantains, coconut oil, and flaky sea salt ā so there's no guesswork about hidden additives or legume-based fillers that can sneak into commercial snack foods. Slicing the plantains as thin and uniform as possible is the real secret here, and a mandoline makes that effortless. Frying in batches and letting the oil return to temperature between rounds means every chip comes out evenly cooked rather than greasy or pale. A shower of flaky sea salt straight out of the oil is the finishing move, and the chips continue to crisp as they cool on the rack. Serve them alongside guacamole, a dip, or honestly just eat them straight off the rack ā no judgment.
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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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