Shellfish Free Sea Salt Plantain Chips

Crispy, golden, and impossibly snackable, these plantain chips deliver that satisfying crunch you'd expect from a bag of store-bought chips — except these are made with just three clean ingredients you can actually pronounce. Green plantains are the star here, sliced paper-thin and fried in coconut oil until they turn pale gold and shatteringly crisp, with flaky sea salt finishing each batch while the chips are still hot. The coconut oil does double duty, lending a subtle richness while keeping the whole recipe completely free from any seafood or ocean-derived ingredients — no hidden additives, no cross-contact concerns from shared processing lines. Getting the slices to a uniform 1/16-inch thickness is the real secret to even frying, so a mandoline is your best friend here if you have one. Frying in small batches and letting the oil come back up to temperature between rounds means every chip gets that ideal pale-golden color without turning bitter or greasy. They crisp up even more as they cool on the rack, so resist the urge to eat them straight out of the pot — though we won't judge if you can't wait.

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