AIP Friendly Ginger-Scallion Plantain Chips

Crunchy, golden, and packed with bright flavor, these baked plantain chips are the kind of snack that disappears fast — especially when you're serving four people who've been missing something satisfying to reach for. Green plantains are sliced paper-thin, tossed in melted coconut oil with finely grated ginger and a touch of turmeric, then baked until they crisp up beautifully at the edges. The scallion greens get scattered over the chips straight out of the oven, softening just enough to cling to each piece and add a fresh, mild bite. Store-bought chips are almost always off the table on an autoimmune elimination approach due to seed oils, nightshade seasonings, and additives — this recipe sidesteps all of that with a short, clean ingredient list. Every component here — plantain, coconut oil, ginger, turmeric, scallion greens, and sea salt — fits neatly within the protocol without any substitutions needed. The key to getting that satisfying crunch is slicing as uniformly as possible and giving each chip its own space on the pan, so don't rush the single-layer step. They crisp up further as they cool, so resist the urge to judge them straight from the oven.

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