PCOS Friendly Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that snack craving without derailing your hormone-balancing goals. Green plantains are a smart choice here ā they're lower on the glycemic index than ripe ones, meaning they digest more slowly and are less likely to spike blood sugar, which matters when you're managing insulin sensitivity. Frying in coconut oil keeps things clean and free from the refined seed oils found in most store-bought chip options. The mandoline technique is the real secret to getting that perfect, uniform crunch ā thin, even slices mean every chip fries at the same rate and crisps up beautifully as it cools on the rack. Just three ingredients stand between you and a genuinely wholesome snack that feels indulgent but works with your body rather than against it. A finishing hit of flaky sea salt while the chips are still hot makes all the difference in flavor, so don't skip that step.
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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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