Brazil Nut Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains get tossed in melted coconut oil with fresh ginger and a touch of turmeric before hitting a hot oven, and the result is deeply savory with just enough warmth to keep you reaching for another handful. Scallion greens scattered over the chips straight out of the oven add a fresh, slightly sharp finish that makes the whole thing feel a little fancy for something so simple. Store-bought chips can be a minefield of shared facilities and mystery seasonings, but every ingredient here is straightforward and easy to verify. The mandoline technique is the real secret — getting those slices paper-thin and uniform means even browning and that satisfying snap in every chip. They crisp up beautifully as they cool, so patience for just five minutes off the pan is genuinely worth it.
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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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