Vegan Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips are the kind of snack that disappears fast once they hit the table. Green plantains fry up beautifully in coconut oil, developing a light golden color and that irresistible crunch you want from a chip ā without any of the mystery ingredients lurking in a store-bought bag. The whole recipe comes down to just three things: plantains, coconut oil, and flaky sea salt, which means it's naturally free of animal products without any substitutions or workarounds required. The mandoline trick is the real secret here ā getting those slices uniformly thin at around 1/16 of an inch is what guarantees even frying and consistent crispness across every single batch. A quick sprinkle of flaky sea salt straight out of the oil, while the chips are still glistening and hot, makes all the difference in flavor. They crisp up even more as they cool on the rack, so try to resist eating them all before they're fully set ā though no judgment if you can't wait.
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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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