Potato chips…. mmmmm. The hardest snack I’ve given up since going Paleo. Never one to crave sweets, these salty treats were my go to for every party and movie night. Lucky for me, these fried plantains are pretty close in taste to potato chips and better yet – they are perfect vessels for guacamole! See the full recipe below!
This recipe is easy, but I won’t promise you that it’s quick! For some reason this takes me an hour or so, but I do everything the old-fashioned way. I cut everything by hand and fry one batch at a time. Could I use a mandolin and a deeper frying pot? Yes, but mandolins scare the crap out of me and I don’t want to take the chance of burning these little delicacies. Gather your ingredients: green plantains, coconut oil, and sea salt. Yep, that’s it.
Peel the plantains with a knife – trust me this is no simple feat!
And slice as thinly as you can. Yes, this is the part where normal people would use a mandolin.
Once you slice each plantain, set aside and heat the coconut oil.
Melt the coconut oil in a frying pan – or deep pot – over medium heat. These plantains burn quickly, so take care in using a lower heat. The coconut oil will most likely run out at some point, so keep adding the oil as needed.Once the oil melts, test out a slice or two so you can test the timing and heat.

This is how the chips should look once they are done – slightly brown and crisp. There is no exact timing on these chips since thickness varies, so be sure to watch the chips as you fry them. Drain on a paper towel. Toss the chips in a pinch of sea salt and enjoy! Store in an airtight container. Enjoy and Aloha!