Barley Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains slice up beautifully thin and bake into satisfyingly crisp rounds with none of the greasiness you'd get from frying. Coconut oil, fresh ginger, and turmeric coat every slice before they hit the oven, building a warm, aromatic base that feels anything but basic. The finishing touch — scallion greens scattered over the hot chips straight out of the oven — adds a fresh, savory pop that takes the whole thing to another level. Every ingredient here is naturally free from barley and grain-based additives, so there's no label-scanning or substitution stress involved. These are genuinely easy to pull off at home, and the mandoline tip in the instructions makes a real difference for getting that satisfying, uniform crunch. Make a double batch — they go fast.
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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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