Chicken 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. Coconut oil does the heavy lifting here, coating every thin round so the chips bake up evenly and shatter satisfyingly when you bite into them. Scallion greens scattered over the hot chips right out of the oven add a fresh, mild onion note that makes the whole thing feel a little more special than your average bag of crisps. The key to getting that perfect crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless, but a sharp knife and a little patience work just as well. Because everything goes straight from your kitchen to the oven, you have complete control over what's in your snack, with no mystery seasonings or shared-facility concerns to navigate. They crisp up beautifully as they cool, so resist the urge to eat them straight off the pan — though honestly, that's easier said than done.
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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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