Coconut Oil Fried Plantain Chips

211 Flares Twitter 3 Facebook 38 Google+ 3 Pin It Share 167 Email -- 211 Flares ×

Paleo Fried Plantains
After trying Honest chips at the Weston A. Price conference, it got me thinking about chips (or what Brits call “crisps”)! The Honest chips were potato chips fried in coconut oil, so I figured plantain chips could be fried in coconut oil too.
I started with some green plantains, which I like to think of as a less sugary banana.

Paleo Plantains
They’re a bit harder to peel than your typical bananas, so it’s best to use a knife to score down the sides and then peel off the skin.
Paleo Plantains
Once you get the skin off, it’s just a case of slicing them. I found that the thinner the slices, the more crispy and delicious the chips – there was definitely a very direct correlation. The photos shows my first attempt at slicing them, which wasn’t very thin. I found keeping the plantains in the fridge helped to make them a bit more solid, which makes trying to slice them into thin slices a bit easier.
Paleo Plantains
Then take a saucepan (or this is a great opportunity to bust out your deep fat fryer if you have one!), and pour enough coconut oil into it so that the coconut oil comes around 1/4 inch up the pan. That should be enough to fry the chips in batches. I found a medium heat was sufficient to get a good frying action going. The slices tend to stick together a lot so it’s best to drop them in one by one, ensuring they each get their own space in the oil. The coconut oil should be hot enough so that as soon as the plantain slice hits the oil, it starts to gently sizzle. Because we’re frying such thin slices, it should take less than a minute for it to be done. So have your perforated spoon ready to scoop them out as soon as they turn golden. Just be careful since you’re dealing with really hot oil (I somehow managed to escape with no burns this time, although I did manage to burn my neck with a curling iron a few days ago!).
Paleo Plantains
You can season them with just salt, or for a more exciting flavor, try adding some cumin (or add some paprika). Here’s a close-up of those chips! The only thing is….they’re really hard to resist!
Paleo Plantains

Coconut Oil Fried Plantains


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 bowl

Coconut Oil Fried Plantains


  • 2 plantains, peeled and sliced paper thin
  • approx. 1/2 cup coconut oil (depends how big the saucepan is)
  • salt
  • cumin (or paprika)


  1. Place the coconut oil into a saucepan so that it's approx. 1/4 inch thick (or use a deep fat fryer).
  2. Heat up the oil for 3-4 minutes on a medium heat.
  3. Drop in each thin slice of plantain one by one into the oil so they're not overlapping.
  4. Use a perforated spoon to get the slices out as soon as they turn golden.
  5. Repeat until all the slices are fried
  6. Dust with salt and cumin (or paprika) to taste and mix well without breaking any of the chips!

211 Flares Twitter 3 Facebook 38 Google+ 3 Pin It Share 167 Email -- 211 Flares ×

More Delicious Recipes and Awesome Articles

Baked Parsnip Paleo Fries Recipe (with parsley garnish)
Paleo Garlic Chicken Nuggets Recipe
Paleo/GF Popcorn Shrimp Recipe [Dairy-Free, Nut-Free]

{ 2 comments… add one }

  • Molly March 1, 2013, 3:34 am

    Did you use green (not ripe) or yellow (more ripe/sweeter) plantains?


Leave a Comment

Next Post:

Previous Post:

Pure Paleo Fat Loss Program

Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

Search My Site

Recent Posts

See my Recipes at Feastie
211 Flares Twitter 3 Facebook 38 Google+ 3 Pin It Share 167 Email -- 211 Flares ×