Paleo Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that snack craving without a single grain or processed ingredient in sight. Green plantains are the star here ā starchier and more neutral than their ripe counterparts, they fry up into shatteringly crisp rounds that hold their own against any bagged chip on the market. Coconut oil is the only fat used, which keeps everything clean and aligned with a whole-foods approach while adding a subtle richness to each bite. The mandoline technique is the real secret weapon: uniform slices mean every chip cooks evenly, so you get consistent golden crunch rather than a mix of burnt edges and underdone centers. A hit of flaky sea salt straight out of the oil is all the seasoning these need, and letting them rest on a wire rack means they keep crisping as they cool instead of going soggy. These are the kind of snacks that disappear fast, so consider doubling 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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