Mediterranean Diet Friendly Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that addictive snack craving without reaching for a processed bag full of mystery ingredients. Green plantains are the star here ā starchier and more neutral than their ripe counterparts, they fry up into beautifully crisp rounds that hold their texture as they cool. Coconut oil brings a clean, subtly rich flavor to the fry, and a generous finish of flaky sea salt is genuinely all you need. The Mediterranean approach to eating has always celebrated whole, minimally processed foods, and this three-ingredient recipe is a perfect expression of that philosophy. Slicing the plantains uniformly thin ā ideally with a mandoline ā is the real key to getting that satisfying, even crunch in every single chip. They crisp further as they rest on the rack, so resist the urge to eat them straight from the oil. Serve them alongside a dip, pile them next to a mezze spread, or just eat them straight off the rack ā no judgment here.
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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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