Chestnut Free Ginger-Scallion Plantain Chips

These oven-baked plantain chips hit that perfect sweet-savory note that makes it nearly impossible to stop at just one handful. Thinly sliced green plantains get tossed in melted coconut oil with fresh grated ginger and a touch of turmeric before going into a hot oven, where they slowly transform into golden, crackling rounds with serious depth of flavor. The scallion greens get scattered over the chips straight out of the oven, so they soften just enough to cling and add a mild, grassy bite to every piece. Because the ingredient list is built entirely around whole, straightforward pantry staples, there's no need to scrutinize labels or worry about hidden additives sneaking into your snack. Snack mixes and flavored chips at the store can be a minefield for anyone avoiding tree nuts, but this recipe keeps everything clean and completely in your control. The key to getting that satisfying crunch is slicing the plantains as thin and even as possible — a mandoline makes this effortless — and giving the chips space on the pan so they bake rather than steam. They crisp up beautifully as they cool, making them just as good for a party bowl as they are for a quiet afternoon snack.

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