Vegetarian Sea Salt Plantain Chips
Crispy, golden, and finished with a shower of flaky sea salt, these plantain chips deliver the kind of satisfying crunch that makes it nearly impossible to stop at just one handful. Green plantains are the star here ā their firm, starchy flesh holds up beautifully in hot oil and crisps into something far more interesting than anything you'd pull from a bag at the store. Frying in coconut oil adds a subtle richness that pairs perfectly with the natural savory-sweet flavor of the plantain, and the whole process comes down to just three ingredients. The mandoline technique is the real secret weapon: slicing the rounds to a consistent 1/16-inch thickness means every chip fries evenly, so you're not fishing out burnt edges while the centers are still soft. A wire rack cooling setup lets air circulate underneath, and the chips continue to crisp up as they cool ā patience pays off here. These are endlessly snackable on their own, but they also hold their own alongside dips, salsas, or anything you'd normally reach for tortilla chips to scoop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!