Eggless Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchiness that crisps up beautifully in the oven, and the combination of fresh ginger, turmeric, and coconut oil gives every chip a warm, aromatic depth you won't find in any store-bought bag. The scallion greens scattered over the hot chips at the end wilt just slightly and add a fresh, savory finish that ties everything together. Because the whole recipe relies on whole-food, plant-based ingredients, there's no need to scan labels or worry about hidden egg-based coatings or binders — what you see is exactly what you get. The key to maximum crunch is slicing the plantains as thin and uniform as possible, so a mandoline really earns its place here. They crisp up further as they cool, so resist the urge to eat them straight off the pan — though that's admittedly very hard to do.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!