Pescatarian Sea Salt Plantain Chips
Crispy, golden, and finished with a shower of flaky sea salt, these plantain chips are the kind of snack that disappears the moment you set them on the table. Green plantains are the star here ā their firm, starchy flesh fries up beautifully into thin, shatteringly crisp rounds that put any bag from the store to shame. Coconut oil brings a subtle richness to the fry without overwhelming the natural flavor of the plantain, and the high smoke point keeps things stable and consistent at 350Ā°F. The mandoline is your best friend for getting those paper-thin, uniform slices that cook evenly and turn perfectly golden in just a couple of minutes per batch. A wire rack instead of paper towels lets air circulate underneath, so every chip stays crisp rather than steaming itself soft. With only three ingredients, this is proof that the simplest recipes are often the most satisfying ā and completely free of anything that would raise a red flag for anyone eating a seafood-forward, meat-free diet. Make a double batch, because these will not last long.
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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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