Soy Free Sea Salt Plantain Chips
Crunchy, golden, and impossibly satisfying, these homemade plantain chips deliver everything you want from a snack without a single ingredient you'd need to second-guess. Store-bought chips are notorious for sneaking in soybean oil or soy-based additives, but here the frying is done entirely in coconut oil, keeping things clean and simple from start to finish. Green plantains are the key ā their lower sugar content means they fry up crisp and savory rather than sweet, making them perfect for that addictive chip texture. A mandoline helps you get those paper-thin, uniform slices that cook evenly and shatter with every bite. The flaky sea salt goes on straight out of the oil while the chips are still glistening, so it clings perfectly before they cool and crisp up on the rack. Three ingredients, one pot, and you've got a snack bowl that disappears faster than you can make it.
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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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