Crispy Instant Pot Plantain Chips

These plantain chips made in the Instant Pot are crispy and perfectly snack-able. Paleo and Whole30


  1. Cut the tops and bottoms off the plantains then carefully use a knife to slice the skin from inside curve of each plantain, leaving the rest of the peel in tact
  2. Fill the Instant Pot with 1 cup of water, then place the plantains on top of the trivet, exposed side facing up
  3. Set the Instant Pot to manual pressure and cook for 5 minutes, flipping the valve once the 5 minute cook time is complete to quick release
  4. Using kitchen tongs, remove the plantain and carefully peel off the skin. Once slightly cooled, slice thinly
  5. Pour the water from the Instant Pot and then add the coconut oil. Turn the Instant Pot to the sauté setting
  6. Once the oil is hot, add the sliced plantains, working in batches around the perimeter of the Instant Pot. Add more oil if needed
  7. Fry the chips 1-2 minutes per side, then remove from the pot and dust with salt
  8. Serve immediately. If consuming later, let cool completely then store in an airtight container. To get the chips to crisp up again, evenly arrange the chips on baking sheet. Set the oven to broil (high) and place the chips into the oven for 2-3 minutes, until they are crispy again