Trader Joe's Plantain Chips are typically fried in inflammatory seed oils like sunflower or safflower oil. This DIY version uses clean avocado oil for frying, delivering the same crispy texture and natural plantain sweetness without processed oils or preservatives.
Based on: Plantain Chips
· Makes approximately 40 servings (800 chips)
· Serving: 20 chips (28.349g)
Why This Recipe is Seed Oil Free
Commercial Plantain Chips from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Plantain Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Green plantains
20 medium plantains (about 4 lbs) · Fresh organic green plantains from Whole Foods or local market
Primary ingredient providing the crispy chip base with natural starch and mild sweetness when sliced thin and fried
High smoke point healthy fat for deep frying that creates crispy texture without inflammatory seed oils
Sea salt
2 tablespoons (24g) · Redmond Real Salt
Optional seasoning to enhance natural plantain flavor and provide mineral content
Instructions
Step 1. Prepare plantains by peeling and slicing into 1/8-inch thick rounds using a mandoline slicer or sharp knife - consistency is crucial for even cooking. Each medium plantain should yield about 40 chips. Pat slices completely dry with paper towels to remove surface moisture, which prevents oil splatter and ensures crispiness.
Step 2. Heat avocado oil to exactly 350°F (175°C) in a heavy-bottomed pot or deep fryer - use a thermometer as temperature control is critical. Oil should be 3-4 inches deep. Test with one chip first: it should immediately bubble vigorously and float within 30 seconds if oil is ready.
Step 3. Fry plantain slices in small batches of 10-15 pieces to avoid overcrowding, which lowers oil temperature and creates soggy chips. Fry for 2-3 minutes until edges turn golden brown and chips float consistently. Use a slotted spoon to flip halfway through for even browning.
Step 4. Remove chips immediately when golden and drain on paper towels or wire rack. While still warm, lightly sprinkle with sea salt if desired - about 1/8 teaspoon per batch. Chips will continue crisping as they cool, reaching peak crunchiness within 5 minutes.
Step 5. Cool completely before storing in airtight containers. Layer with parchment paper if stacking to prevent sticking. Store in pantry for up to 2 weeks - moisture is the enemy of crispiness, so keep containers tightly sealed. Serve as snacks, with dips, or crush for coating other foods.
Storage
Store in airtight containers at room temperature for up to 2 weeks. Keep away from humidity. Do not refrigerate as this will make chips soggy. Can be re-crisped in 300°F oven for 2-3 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.47
Cost per serving (store-bought)$0.85
Savings45%
Higher upfront cost due to quality avocado oil, but significant long-term savings. Avocado oil can be reused multiple times when properly strained and stored, further reducing per-batch costs.