Corn Free Ginger-Scallion Plantain Chips

Store-bought chips are a minefield when you're avoiding corn, with corn starch, corn oil, and corn-derived seasonings hiding in ingredient lists you'd never expect. These baked plantain chips sidestep all of that by starting from scratch with whole green plantains and a short list of clean, recognizable ingredients. Coconut oil gives each slice a beautifully golden, crispy finish in the oven, while fresh ginger and ground turmeric add a warm, aromatic depth that makes these anything but plain. The scallion greens scattered over the hot chips at the end wilt just slightly and cling to the surface, delivering a fresh, savory punch in every bite. Getting the slices as thin and uniform as possible is the real key to that satisfying crunch — a mandoline makes this effortless, but a sharp knife and a little patience work just as well. They crisp up further as they cool, so resist the urge to eat them straight off the pan (or don't — we won't judge). Whether you're serving them with a dip or snacking straight from the pan, these chips are the kind of thing that disappears fast.

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