Mustard Free Sea Salt Plantain Chips
Crispy, golden, and impossibly satisfying, these plantain chips are the kind of snack that disappears fast. Made with just three ingredients ā green plantains, coconut oil, and flaky sea salt ā there is nothing hidden in the ingredient list to second-guess, which makes them a genuinely stress-free option for anyone navigating condiment and spice allergies. So many packaged chips rely on seasoning blends that sneak in mustard powder or mustard flour, so making your own at home is a smart move. The trick to getting that perfect crunch is slicing the plantains as uniformly thin as possible, ideally with a mandoline, so every chip fries evenly in the hot coconut oil. Frying in batches and letting the oil return to temperature between rounds keeps things crisp rather than greasy. A shower of flaky sea salt straight out of the oil is all the seasoning you need ā simple, bold, and completely clean. These are fantastic on their own, but they also hold up beautifully alongside dips or as a crunchy side to just about anything.
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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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