Nutmeg Free Sea Salt Plantain Chips
Crispy, golden, and deeply satisfying, these plantain chips deliver that irresistible crunch you crave from a snack without a single unnecessary ingredient in sight. Green plantains are sliced paper-thin and fried in coconut oil, which gives each chip a clean, subtly rich flavor that pairs beautifully with a generous hit of flaky sea salt. The three-ingredient simplicity here is actually the whole point ā no spice blends, no seasoning mixes, nothing hiding in the background that could cause concern for anyone avoiding warm spices like nutmeg. Frying in batches and letting the oil come back up to temperature between rounds is the key to getting that shatteringly crisp texture rather than greasy, limp chips. A wire rack finish lets air circulate underneath so they crisp up even further as they cool, which means the last chip is just as good as the first. These are the kind of snack you make once and then find yourself making every single week.
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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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