Celery Free Ginger-Scallion Plantain Chips
These baked plantain chips are the kind of snack that disappears fast — crispy, golden, and layered with the warm bite of fresh ginger and a subtle earthiness from turmeric. Green plantains are the star here, sliced paper-thin and tossed in coconut oil before hitting a hot oven, which means you get serious crunch without a drop of frying oil. The scallion greens scattered over the chips right out of the oven add a fresh, savory finish that makes every handful feel a little fancy. For anyone navigating a celery-free lifestyle, store-bought chip options can be surprisingly tricky — flavoring blends and seasoning mixes often sneak in unexpected ingredients, so making your own is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, so you know exactly what you're eating. They crisp up beautifully as they cool, and that golden crackle when you bite in is deeply satisfying.
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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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