Plantain Chips

November 14, 2018


  • 2 plantains, barely ripe and peeled and sliced into thin discs.  Can use mandolin for more accuracy.
  • 1/2 cup coconut oil (or more if needed)
  • Celtic sea salt to taste
  • Optional: can add paprika, chili powder, or cumin for additional spice is desired


  • Place the coconut oil into a saucepan so that it’s approx. 1/4 inch thick.  Slice plantains into chip while keeping thickness consistent.
  • Heat up the oil on a medium heat until melted.  Drop in each slice of plantain one by one into the oil so they’re not overlapping.  Turn slices over as soon as they turn golden and repeat on the other side until all chips are cooked.  When fully cooked, place chips onto paper towel and sprinkle with sea salt.

Optional: can bake instead of frying.  Spray (or cover) chips with coconut oil (or avocado oil).  Line a baking tray with parchment paper and place the plantain slices on the tray in one layer. Sprinkle with sea salt and bake for 15-20 minutes, or until just golden along the edges.

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