Rice Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips are the kind of snack that disappears fast once the bowl hits the table. Made with just three ingredients ā green plantains, coconut oil, and flaky sea salt ā they're a naturally grain-free option that sidesteps the rice flour and rice-based starches that sneak into so many packaged chips. Green plantains are the key here: their firm, starchy flesh slices cleanly and fries up with a satisfying crunch that ripe plantains simply can't deliver. Frying in coconut oil adds a subtle richness without overwhelming the clean, lightly savory flavor of the chip itself. The mandoline technique keeps every slice uniform, which means even browning and no sad, underdone pieces hiding at the bottom of the batch. Salting straight out of the oil while the chips are still glistening hot is what makes the seasoning stick and sing. Once they cool on the rack for a few minutes, you'll have a crisp, golden snack that's genuinely hard to stop eating.
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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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