Artificial Flavors Free Ginger-Scallion Plantain Chips
Store-bought chips are one of the sneakiest places for unnecessary additives to hide, with ingredient lists that read more like a chemistry experiment than a snack. These baked plantain chips keep things refreshingly straightforward — every bit of flavor comes from real, whole ingredients you can actually picture: fresh ginger, scallion greens, coconut oil, and a pinch of turmeric for that warm golden color. Green plantains are the key here, sliced paper-thin so they bake up shatteringly crisp without a drop of frying oil. The ginger brings a bright, zippy heat while the scallions scattered over the hot chips at the end add a fresh, savory finish that makes these feel genuinely special. Turmeric gives them a gorgeous color and a subtle earthiness that rounds out every bite. They crisp up beautifully as they cool, so the hardest part is waiting the five minutes before you dig in.
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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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