Emulsifier Free Ginger-Scallion Plantain Chips
Store-bought chips are a minefield when you're avoiding emulsifiers, with ingredient lists that seem to grow longer every year. These baked plantain chips sidestep all of that with a short, clean lineup — green plantains, coconut oil, fresh ginger, turmeric, sea salt, and scallion greens. That's it. No lecithin, no mono- and diglycerides, no anything you'd need to look up. The coconut oil does double duty here, acting as both the fat and the binding agent that helps the turmeric and ginger cling to every thin round before it hits the oven. Slicing the plantains as uniformly as possible is the real key to getting that satisfying, audible crunch — a mandoline makes it effortless. The scallion greens go on right out of the oven, softening just enough from the residual heat to mellow their bite without losing their fresh flavor. Once they cool and fully crisp up on the pan, you've got a boldly seasoned snack that genuinely competes with anything in a bag.
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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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