Citric Acid Free Ginger-Scallion Plantain Chips
Snack time gets a serious upgrade with these baked plantain chips seasoned with fresh ginger, turmeric, and a bright finish of scallion greens. Store-bought chips are a minefield when you're avoiding citric acid, since it hides in seasonings, flavor coatings, and preservatives across nearly every mainstream snack brand. Making your own means you control every single ingredient, and this short, clean list gives you nothing to second-guess. Green plantains bake up remarkably crisp in the oven — especially when sliced thin and uniform — so you get that satisfying crunch without any frying or mystery additives. Coconut oil carries the ginger and turmeric into every slice, building warm, savory flavor that feels way more complex than the ingredient count suggests. The scallion greens go on right out of the oven, softening just enough against the hot chips to mellow their sharpness into something almost sweet. Let them cool the full five minutes and you'll be rewarded with a chip that genuinely snaps.
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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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