Paleo Platano Chips, A Plantain Snack © 2014 . All rights reserved.

Paleo Platano Chips, A Plantain Snack

These Paleo Platano Chips are made of green plantains and are crunchy and crispy, if you are just patient and let the plantains cook at a lower temperature. We just got some amazing sea salt from Earth Fare, which just opened down the street from us, and then crushed it with a pestle and mortar. I can’t tell you how delicious it is to have fresh ground sea salt with these fried plantain chips. It will only take minutes too, which is a bonus! Note that you really do need to watch these, they fry quickly and you don’t want to leave oil on the stove. They will cook quickly, so it won’t take long!

So, back to the vacation diary… We were on the boat for the next day and here are some things I’ve learned: 1. Bring bottled water. Bring a lot of bottle water. Water is free on the boat, but it is inconvenient to hoard in your room, so get bottled water. 2. Get a room with a balcony. It is completely and totally worth it. Every single bit. 3. Open seating for dinner is the way to go. You skip the crowds, you get better service. 4. Scooters are awesome. 5. Bring something to hold ice. 6. Don’t forget a cigar cutter, wine bottle opener, and sunscreen. 7. You only need 2 bathing suits. 8. And one pair of heels. 9. Also, coffee & tea, bring coffee and tea.

Recipe: Paleo Platano Chips


  • 2 Green Plantains*
  • Coarse Sea Salt
  • Coconut Oil


  • *The plantains need to be green. Not yellow, not brown, green. Plantains taste different for every stage of color they are in, so if you use yellow, they’ll taste a little funky and brown would be more like dessert…neither of which would fry up crispy.
  • First, get a large bowl and fill it with water and about 2 tablespoons of coarse sea salt.
  • Peel the plantain by cutting both ends off, then making a slit in the peel with a knife down the long side of the plantain. Get your fingernails under the edge and peel back. This is not easy, it is definitely not like a banana.
  • Once you free the plantain from its apparel, drop it in the water bath and make sure it is covered. Then let it sit at room temperature for at least 20 minutes.
  • After the time is up, take the plantain out of the water and peel it with a peeler down the long side – so that you have long strips. If you want different shaped plantains, just know that the thinner you cut them, the faster they will cook.
  • We throw our plantains back in the salt water until we’re ready to use them, but if you do that, you’ll have to drain them on a paper towel, so keep that in mind.
  • Heat the oil to medium-high (~6) heat. You want about an inch of oil in the bottom of a pan. Wait long enough for the oil to be hot and reach its constant temperature.
  • Next drop a single layer of plantains into the oil in a flat layer. However you put them in is how they will come out, so I like to take care plopping them down in the oil. I also flip them occasionally to keep them flat.
  • Once browned, remove from the heat and place them on a paper towel to drain.
  • Immediately hit them with the sea salt, so that it dries into the oil on the chip.
  • This recipe is Vegan!

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Paleo Rating 5 stars:  ★★★★★ 1 review(s)

Try these with our Paleo Salsa Verde!