Almond Free Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thinly sliced green plantains get tossed in melted coconut oil with fresh ginger and a touch of turmeric before hitting a hot oven, and the result is deeply savory with a warm, aromatic kick. Scallion greens scattered over the chips straight out of the oven add a fresh, slightly sharp bite that balances the richness of the coconut oil beautifully. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome snacking. The mandoline technique is the real secret to getting that satisfying, uniform crunch, though a sharp knife and a little patience work just as well. These chips crisp up further as they cool, so resist the urge to eat them straight off the pan — or don't, because honestly, that's half the fun.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 lb total), peeled
- 2 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Score the skin of each plantain lengthwise with a knife, then peel. Using a mandoline set to 1/16-inch (about 1.5 mm) or a sharp knife, slice the plantains crosswise into rounds as thin and uniform as possible — uneven slices will brown at different rates.
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