Yeast Free Sea Salt Plantain Chips
Crispy, golden, and finished with a shower of flaky sea salt, these plantain chips deliver serious snack satisfaction with just three ingredients. Green plantains are the star here ā their firm, starchy flesh fries up into shatteringly thin rounds that have far more character than anything you'd pull from a bag. Coconut oil brings a subtle richness to the fry, and because the whole process is completely free of any fermented or leavened ingredients, there's no need to scan a label or second-guess a single step. The mandoline technique is the real secret weapon, giving you uniformly thin slices that cook evenly and cool into that perfect, audible crunch. Salting the chips straight out of the hot oil means every flake sticks and seasons deeply before they finish crisping on the rack. These are the kind of snack that disappears fast, so consider making a double batch.
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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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