Xanthan Gum Free Sea Salt Plantain Chips
Crunchy, salty, and deeply satisfying, these plantain chips deliver everything you want from a snack without a single additive or stabilizer in sight. Green plantains are the star here ā their firm, starchy flesh holds up beautifully to a hot coconut oil fry, producing chips that shatter with every bite. Many packaged chip alternatives sneak in gums and binders to extend shelf life or improve texture, so making your own is the cleanest way to know exactly what you're eating. The trick is slicing the plantains as uniformly thin as possible ā a mandoline makes this effortless ā so every round fries evenly to that pale golden finish. Flaky sea salt goes on immediately after they come out of the oil, clinging to the surface while the chips are still glistening and hot. They crisp up even further as they cool on the rack, so resist the urge to eat them all straight away (though it's genuinely difficult). Three simple ingredients, one pot, and you've got a snack bowl that disappears fast.
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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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