Cinnamon Free Ginger-Scallion Plantain Chips
Snack time just got a serious upgrade with these baked plantain chips seasoned with fresh ginger, turmeric, and bright scallion greens. Green plantains bring a satisfying crunch and a mildly starchy base that crisps up beautifully in the oven — no fryer required. The coconut oil helps each slice turn golden and firm, while the grated ginger adds a warm, zippy kick that makes these anything but boring. For anyone navigating a sensitivity to cinnamon, packaged snack foods and spice blends can be a minefield, but every ingredient here is straightforward and easy to verify. Turmeric gives a gorgeous golden hue and earthy depth without any of the usual warm-spice suspects sneaking in. Scattering the scallion greens over the chips straight out of the oven is a small step that makes a big difference — they soften just enough to meld into the flavor without losing their fresh, oniony bite. These are the kind of chips you make once and then find yourself making every single week.
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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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