Pecan Free Sea Salt Plantain Chips
Crispy, golden, and kissed with flaky sea salt, these plantain chips deliver serious snack satisfaction with just three clean ingredients. Green plantains are the secret here — their lower sugar content means they fry up light and shatteringly crisp rather than sweet or soft. Coconut oil brings a subtle richness to the fry without any of the nut-based oils that can sneak into store-bought chip varieties, making this a genuinely worry-free option for anyone navigating tree nut concerns. The mandoline technique is worth the extra minute of setup — uniform slices mean every chip cooks evenly, so you're not fishing out burnt edges while the centers are still pale. A wire rack finish lets air circulate underneath as they cool, which is what takes them from good to genuinely addictive. Salt them the moment they come out of the oil and you'll get that perfect seasoning that clings to every crispy round. Once you make a batch of these at home, the bagged snack aisle is going to feel like a real downgrade.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- ¾ 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 — 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 350°F (175°C) on a deep-fry thermometer.
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