Nightshade Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit every note you want from a snack without a single ingredient that could cause problems for people avoiding nightshades. That means no tomatoes, no peppers, no paprika ā just green plantains, coconut oil, and flaky sea salt doing all the heavy lifting. The secret to getting that addictive crunch is slicing the plantains as uniformly thin as possible, ideally with a mandoline, so every round 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 the finishing move, and the chips continue to crisp up as they cool on the rack. Store-bought chip options can be a minefield of hidden seasonings and shared-line warnings, so making your own puts you fully in control of what goes into the bag. These are the kind of snack you make once and immediately wish you had doubled the batch.
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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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