Dairy Free Ginger-Scallion Plantain Chips

These oven-baked plantain chips are the kind of snack that disappears fast — golden, crispy, and layered with the warm bite of fresh ginger and the brightness of scallion greens. Green plantains are naturally starchy and sturdy, which means they bake up with a satisfying crunch that rivals anything you'd find in a bag at the store. Coconut oil does the heavy lifting here, coating every slice in a light, neutral richness that keeps things completely free of dairy without any compromise on flavor or texture. A touch of turmeric adds a subtle earthiness and a gorgeous golden hue that makes these chips look as good as they taste. The trick to getting them perfectly crisp is slicing thin and uniform — a mandoline makes this easy — and giving each chip enough room on the pan to dry out rather than steam. Scattering the fresh scallion tops over the hot chips right out of the oven is a small move that makes a big difference, softening them just enough to cling to every piece. These are endlessly snackable on their own, but they also hold up beautifully alongside dips, salsas, or anything you'd normally reach for chips to scoop.

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