Breastfeeding Friendly Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains deliver a satisfying crispness once thinly sliced and roasted, making them a naturally wholesome alternative to processed store-bought chips loaded with additives you'd rather avoid while nursing. Coconut oil keeps things simple and clean, while fresh ginger and ground turmeric bring a warm, anti-inflammatory punch that feels genuinely nourishing. The scallion greens scattered over the hot chips at the end add a fresh, savory finish that takes the whole thing up a notch. Baking instead of frying means you're not dealing with heavy oils or mystery ingredients — just real food that's easy to feel good about. These are great for snacking between feeds, packing alongside lunch, or just keeping within arm's reach on a long day at home.
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!