Beef 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 get sliced paper-thin, tossed in melted coconut oil with fresh ginger and a touch of turmeric, then baked until they're firm and crisp at the edges. The moment they come out of the oven, a shower of fresh scallion greens goes right on top, wilting just enough to add a mild, savory bite to every chip. The whole thing is completely plant-based, so there's zero concern about any meat-based ingredients sneaking in — just clean, whole-food snacking. Baking instead of frying keeps things lighter while still delivering that satisfying crunch you want from a chip. The mandoline step is worth it here: uniform slices mean even browning and that perfectly crisp texture throughout. These are great on their own, but they'd also hold up beautifully alongside a dip or as a crunchy topping for a bowl.
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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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