Paraben Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these golden plantain chips are the kind of snack that disappears fast. Green plantains fry up beautifully firm and neutral in flavor, making them the perfect canvas for a generous hit of flaky sea salt. Coconut oil is the only fat in the pot, which means you're working with a short, clean ingredient list that sidesteps the synthetic preservatives and additives hiding in most store-bought chip bags. Slicing the plantains as thin and uniform as possible ā ideally with a mandoline ā is the real secret to getting that satisfying crunch in every single piece. Frying in steady batches and letting the oil return to temperature between rounds keeps things consistent and prevents soggy, greasy results. A sprinkle of flaky salt the moment they hit the rack locks in that irresistible savory finish. Once they cool, they crisp up even further, so it's worth the few minutes of patience before diving in.
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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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