Sesame Free Sea Salt Plantain Chips
Crunchy, golden, and impossibly light, these homemade plantain chips deliver that satisfying snack-food crunch without a single questionable ingredient in sight. Store-bought chip options can be a minefield for anyone avoiding sesame, since shared fryers and seasoning blends often introduce hidden risks ā making a from-scratch batch like this one genuinely worth the effort. Green plantains are the star here, sliced paper-thin and fried in coconut oil until they turn pale gold and shatteringly crisp. The coconut oil adds a subtle richness that pairs beautifully with the flaky sea salt finish, keeping the flavor clean and addictive. Frying in small batches and letting the oil return to temperature between rounds is the real secret to getting that even, restaurant-quality crunch. A few minutes on the wire rack is all they need to firm up completely, and then they're ready to devour straight from the pan or alongside your favorite dip.
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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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