Mushroom Free Sea Salt Plantain Chips
Crispy, golden, and impossibly snackable, these plantain chips deliver that satisfying crunch you'd expect from a bag of store-bought crisps ā only better, because you made them yourself. Green plantains are the star here, sliced paper-thin and fried in coconut oil until they turn pale gold with just the right amount of toasty edge. The coconut oil brings a subtle richness that pairs beautifully with the flaky sea salt finish, keeping the ingredient list refreshingly short and clean. For anyone navigating a fungi-free diet, packaged snack foods can be a minefield of hidden flavoring blends and seasoning mixes that aren't always transparent on the label ā this recipe sidesteps all of that with just three whole-food ingredients. The mandoline technique is the real secret weapon, because uniform slices mean every chip fries evenly and crisps up at the same rate. A quick sprinkle of salt straight out of the oil, then a few minutes on a wire rack, and you've got a bowl of chips that keep crunching all the way to the bottom.
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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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