Turmeric Free Sea Salt Plantain Chips
Crispy, golden, and impossibly satisfying, these plantain chips deliver that addictive crunch you want from a snack without any of the mystery seasonings hiding in store-bought bags. Many commercial chip options sneak in spice blends that can be hard to vet, so making your own means you know exactly what's going in. The ingredient list here is refreshingly short ā just green plantains, coconut oil, and flaky sea salt ā so there's nothing to second-guess. Frying in coconut oil gives each thin round a clean, subtly rich flavor that pairs beautifully with the bright pop of sea salt. The mandoline trick is the real secret weapon: uniform slices mean every chip fries evenly, so you get consistent crispness rather than a mix of burnt edges and soggy centers. A quick sprinkle of salt straight out of the oil, while the chips are still glistening and hot, makes all the difference in flavor. These cool right on a wire rack and keep crisping as they rest, so by the time you're ready to snack, they're absolutely perfect.
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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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