Carrageenan Free Ginger-Scallion Plantain Chips
Store-bought chips are a minefield when you're avoiding additives like carrageenan, which can sneak into flavored snacks through coatings, seasonings, and processed ingredients. These baked plantain chips sidestep all of that with a short, clean ingredient list you can read at a glance. Green plantains go paper-thin on a mandoline, then get tossed in coconut oil spiked with fresh ginger and turmeric before hitting a hot oven until golden and crackling at the edges. The scallion greens go on right out of the oven, wilting just enough from the residual heat to turn fragrant and a little sweet without losing their bright color. Every bite is crispy, warmly spiced, and genuinely satisfying in a way that most packaged chips never quite manage. They crisp up further as they cool, so if you can resist eating them straight off the pan, you'll be rewarded with a seriously snackable chip that holds up well for sharing.
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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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