Crunchy, golden, and impossibly satisfying, these plantain chips are the kind of snack that disappears the moment you set the bowl down. Made with just three ingredients — green plantains, coconut oil, and flaky sea salt — they are naturally free from grains and any rye-derived additives that can sneak into packaged chip alternatives. Frying in coconut oil gives each round a clean, subtly rich flavor that pairs beautifully with the bright pop of sea salt on top. The mandoline trick is the real secret here: slicing the plantains to a uniform 1/16-inch thickness means every chip fries evenly and crisps up perfectly as it cools on the rack. Batch frying and letting the oil return to temperature between rounds keeps things consistent, so you get that satisfying crunch in every single chip rather than a mix of soggy and overdone. These are the kind of homemade snacks that make store-bought bags feel like a serious downgrade.
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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.
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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