Macadamia Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these thin-fried plantain chips are the kind of snack that disappears from the bowl before you even sit down. Green plantains fry up beautifully crisp without any need for complicated coatings or seasonings — just coconut oil, a mandoline, and good flaky sea salt. The trick is slicing the rounds as uniformly thin as possible so every chip fries evenly to that pale golden finish, and salting them the moment they come out of the oil while they're still glistening and hot. Coconut oil gives the chips a clean, subtly rich flavor that pairs perfectly with the starchy plantain without overwhelming it. The whole recipe is built on just three ingredients, so there's no hunting labels for hidden nut-based oils or worrying about cross-contact from processed snack foods. Let them cool on the rack for a few minutes and watch them go from limp to shatteringly crisp right before your eyes — it's genuinely satisfying to witness.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- ¾ 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 — 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 350°F (175°C) on a deep-fry thermometer.
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