Pregnancy Friendly Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips hit that snack craving in the most wholesome way possible. Green plantains are naturally starchy and mild, making them a fantastic base for a chip that actually delivers on texture without any of the mystery ingredients you'd find on a store-bought bag. Coconut oil brings a clean, neutral richness to the fry, and flaky sea salt on top while the chips are still hot means every bite is perfectly seasoned. For anyone navigating food choices during pregnancy, knowing exactly what's in your snack ā just three simple ingredients ā is genuinely reassuring. The mandoline technique is the real secret here, because those paper-thin, uniform slices are what give you that satisfying shatter with every crunch. They crisp up even more as they cool on the rack, so patience pays off. Make a big batch, because they disappear fast.
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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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