Black Pepper Free Ginger-Scallion Plantain Chips

Crunchy, golden, and packed with bright flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains give you that satisfying stiff crunch that ripe ones simply can't deliver, and slicing them paper-thin on a mandoline means every chip bakes up evenly crisp. The coating of melted coconut oil, fresh ginger, and turmeric is simple but genuinely exciting — warm, aromatic, and a little earthy all at once. Scallion greens scattered over the hot chips right out of the oven add a fresh, mild bite that ties everything together beautifully. For anyone navigating a black pepper sensitivity, snack time can be a minefield — so many store-bought chips and seasoning blends sneak it in without a second thought. This recipe keeps the heat and complexity coming entirely from ginger and turmeric, so you get a bold, layered flavor without any of the worry. Everything here is straightforward and easy to verify, which makes it a genuinely reliable option to keep in your rotation. Let them cool fully on the pan and they'll crisp up perfectly — no fryer, no fuss, just a really good chip.

About Fig

Fig 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 →