Artificial Food Coloring Free Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Fresh ginger and ground turmeric bring a warm, earthy depth, while the scallion greens scattered on at the end add a bright, savory finish that makes every bite interesting. Store-bought chips are a minefield when you're avoiding synthetic dyes — even "plain" varieties can sneak in artificial colors for that extra-golden look — so making your own is genuinely the smarter move. Here, the gorgeous amber hue comes entirely from the turmeric and the oven, nothing artificial required. Coconut oil helps the slices crisp up beautifully without any mystery additives, and the baking method means you get that satisfying crunch without a deep fryer. Slicing the plantains as thin and uniform as possible is the real key to getting chips that are crisp all the way through rather than chewy in the middle. These are great on their own, alongside a dip, or crumbled over a bowl for a little extra texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!