More Nut-free Paleo Snacks: Plantain Chips

I looked like a crazy person at Trader Joe’s before the Superbowl. My boyfriend was already in line, and I was frantically reading the back of every bag of chips in an attempt to find some that I could safely eat. To my dismay, nearly all the options contained the infamous warning about being manufactured in a plant that processes tree nuts. Arg! I settled on some sweet potato ruffle knock-offs and some plantain chips.

Turns out, plantain chips should have a warning of a different variety. Something along the lines of “Danger: addictive!” Or perhaps, “Will cause you to drink obscene amounts of water to rehydrate after consumption.” I wanted to give a homemade version a try, and I’m so glad I did. I very much prefer my home-fried version with coconut oil instead of vegetable or sunflower oil like the TJ’s version. There’s a little work that goes into prep, but it’s so worth it. Next time you’re craving a salty snack, these are the perfect solution. They’re great with guacamole, if you’re into that.

nut-free paleo snack chips

Plantain Chips


2 green plantains (not green bananas!)

½ cup coconut oil (enough to cover the bottom of your pan evenly with about ¼”)

sea salt


Peel the plantains. This may or may not require the use of a sharp knife. Using said sharp knife, slice ridiculously thin circles from the plantain. I prefer the chips as thin as possible, but slightly thicker (up to about ⅛”) is just fine. In fact, I’ve made even thicker ones at about ½”, but this requires smashing and more oil in order for them to cook evenly and completely. Don’t overthink it. These are really hard to mess up.

Melt the coconut oil on the stove in a thick pan over medium heat. I use cast iron. Once the oil is hot (not smoking), gently place the plantain pieces in a single layer in the pan. Cook about 2 minutes, until brown on the bottom. Then flip with silicone tongs or other heatproof utensil and cook another couple minutes until the sides are evenly golden-brown.

Remove from the oil to a plate lined with paper towels. Sprinkle with salt. Devour.

I’ve been asked how long these stay fresh. I have no idea. None of them have ever lasted longer than 10 minutes in my house. If they last longer in yours, please enlighten the rest of us in terms of what to expect from shelf life.

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