Nitrate & Nitrite Free Sea Salt Plantain Chips
Crunchy, golden, and impossibly satisfying, these plantain chips deliver everything you want from a snack without a single questionable additive in sight. Most store-bought chips ā even the "simple" ones ā sneak in preservatives like sodium nitrate or nitrite to extend shelf life, so making your own is genuinely the cleanest route. Here, it's just green plantains, coconut oil, and flaky sea salt: three ingredients, zero shortcuts, and a result that tastes far better than anything from a bag. The key is slicing the plantains as uniformly thin as possible so every round fries evenly in the hot coconut oil, coming out pale gold with just the right amount of crunch. Sprinkling the salt while the chips are still hot means it clings perfectly, and that final rest on the wire rack lets them crisp up even further as they cool. They're the kind of snack you'll find yourself making on repeat once you realize how easy ā and how much better ā homemade really is.
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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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