Gelatin Free 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 slice up beautifully thin and bake into satisfying, sturdy chips that hold their crunch without any additives or stabilizers — just real, whole ingredients you can feel good about. The coconut oil, fresh ginger, and turmeric create a warm, aromatic coating that makes each chip taste far more interesting than anything you'd grab off a store shelf. Scallion greens scattered over the hot chips right out of the oven add a fresh, savory finish that ties the whole thing together. Many packaged snacks sneak in unexpected ingredients, so making these at home means you know exactly what's in every bite. A mandoline makes quick work of getting those paper-thin, even slices that bake up perfectly golden — though a sharp knife and a little patience works just as well. Let them cool fully on the pan and they'll crisp up into the kind of chip that's genuinely hard to stop eating.
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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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