Walnut Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips are the kind of snack that disappears fast once the bowl hits the table. Green plantains fry up beautifully in coconut oil, developing a light golden color and that irresistible crunch you'd expect from a top-shelf bag — except these are made entirely at home with just three ingredients. The mandoline technique is the real secret here, because uniformly thin slices mean every chip fries evenly without any soft or burnt outliers. Coconut oil brings a subtle richness to the fry without overpowering the natural starchy flavor of the plantain, and the flaky sea salt sprinkled on while they're still hot clings perfectly to every round. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — no hidden oils, no nut-based seasonings, just clean, simple ingredients you can verify yourself. They crisp up even more as they cool on the rack, so a little patience goes a long way before you dive in.
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 →Ingredients
4 servings
- 2 large green plantains (about 1 lb total)
- 2 cups coconut oil, for frying
- ¾ 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 — 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 350°F (175°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!