Capsaicin 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 snap you want in a chip, and slicing them paper-thin before baking means you get serious crunch without a drop of frying oil. The coating of melted coconut oil, fresh ginger, and turmeric makes every bite warm and aromatic, while the scallion greens scattered on at the end add a fresh, mild onion note that ties everything together beautifully. For anyone avoiding capsaicin, store-bought chip options can be a minefield — bold flavors almost always come with chili powder, cayenne, or hot sauce baked right in. This recipe delivers that same bold, craveable quality through ginger and turmeric instead, so you get complexity and depth with zero heat. The whole thing comes together on a single sheet pan, and the chips crisp up even more as they cool, making them perfect for snacking, dipping, or piling into a bowl for a crowd.
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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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