Spice Free Sea Salt Plantain Chips
Crunchy, golden, and deeply satisfying, these plantain chips prove that a short ingredient list can deliver serious snack-time payoff. Green plantains fry up with a neutral, starchy flavor that's nothing like ripe banana sweetness ā they're savory, crisp, and completely addictive straight off the rack. For anyone avoiding spices due to sensitivity or preference, store-bought chip options can be a minefield of hidden seasonings, smoky blends, and "natural flavors" that are anything but simple. This recipe keeps things beautifully clean: just plantains, coconut oil, and flaky sea salt ā nothing else to second-guess. Slicing the plantains paper-thin on a mandoline is the real secret to that satisfying shatter with every bite, and frying in coconut oil gives them a subtle richness without any competing flavor. A quick sprinkle of salt the moment they come out of the oil is all the seasoning they need, and they crisp up even further as they cool. Make a big batch, because they disappear fast.
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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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