MSG Free Sea Salt Plantain Chips
Crispy, golden, and impossibly satisfying, these plantain chips deliver that addictive crunch you want from a snack without a single ingredient you can't pronounce. Store-bought chips are notorious for sneaking in flavor enhancers and additives, so making your own is the cleanest way to know exactly what you're eating. The whole recipe comes down to just three ingredients ā green plantains, coconut oil, and flaky sea salt ā which means there's nowhere for anything unwanted to hide. Frying in coconut oil gives each round a beautifully neutral, slightly rich base that lets the natural starchiness of the plantain shine through. The mandoline technique is the real secret here: uniform slices mean every chip fries evenly, so you're not pulling out a mix of burnt edges and underdone centers. A hit of flaky sea salt straight out of the oil is all the seasoning this snack needs, and honestly, it's all it deserves.
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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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