Seed Oil Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these thin-sliced plantain chips hit that addictive snack spot without a drop of industrial vegetable or seed oil in sight. Most store-bought chips — even the ones that seem "clean" — are fried in canola, sunflower, or soybean oil, so making your own is genuinely the easiest way to take back control of what you're eating. Here, coconut oil does all the heavy lifting, bringing a subtle richness and a high smoke point that's perfect for getting those rounds perfectly golden and crisp. The key is slicing the green plantains as uniformly thin as possible — a mandoline makes this effortless — so every chip fries evenly and comes out with that satisfying snap. A shower of flaky sea salt straight out of the oil is all the seasoning you need, and the chips continue to crisp up as they cool on the rack, which means patience pays off in a big way. Three ingredients, one pot, and you've got a snack that's genuinely hard to stop eating.
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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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