Fish Free Ginger-Scallion Plantain Chips

These baked plantain chips bring serious flavor to snack time, layered with warm ginger, earthy turmeric, and the fresh bite of scallion greens scattered on at the very end. Green plantains are the key here — their firm, starchy flesh slices thin and bakes up into satisfyingly crunchy rounds that rival anything you'd find in a bag at the store. Coconut oil coats every slice evenly and helps the chips develop those golden, crispy edges without any deep frying involved. The whole thing comes together on a single parchment-lined baking sheet, which means easy cleanup and zero fuss. For anyone navigating fish or seafood restrictions, this snack is completely built from plants and pantry staples — no hidden sauces, no seafood-derived seasonings, just clean, bold ingredients you can see and trust. The trick to getting them perfectly crisp is slicing as uniformly as possible and giving each chip its own space on the pan, so don't rush the layering step. They firm up beautifully as they cool, making them ideal for a snack bowl, a party spread, or honestly just eating straight off the pan.

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