Turkey Free Sea Salt Plantain Chips
Crispy, golden, and impossibly satisfying, these plantain chips are made with just three ingredients and deliver a serious crunch that rivals anything you'd find in a bag at the store. Green plantains are sliced paper-thin on a mandoline, then fried in coconut oil until they turn pale gold and shatteringly crisp ā a technique that rewards patience and a good thermometer. The coconut oil adds a subtle richness without overpowering the natural starchy flavor of the plantain, and a finish of flaky sea salt is all they need to taste completely addictive. Because the ingredient list is so short and clean, there's no guesswork about hidden poultry-derived additives or mystery seasonings that sometimes sneak into commercial snack foods. These are the kind of chips you make once and then find yourself making every single weekend. Serve them alongside a dip, pile them next to a sandwich, or just eat them straight off the wire rack while they're still warm ā no judgment here.
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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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