Gut Friendly Ginger-Scallion Plantain Chips
Green plantains are a fantastic base for a snack like this because they're starchy, sturdy, and baked rather than fried, making them genuinely easy on the digestive system without sacrificing any of the satisfying crunch you want from a chip. The coconut oil coating carries fresh ginger and ground turmeric into every single slice, and both of those ingredients have long been celebrated for their soothing, anti-inflammatory properties in the gut. Scallion greens — gentler than the white bulb — get scattered over the chips straight out of the oven, adding a mild oniony brightness that doesn't overwhelm. The thin, uniform slices are key here: a mandoline or careful knife work ensures even baking so you get that golden, papery crisp all the way through rather than a mix of soft and overdone pieces. Everything comes together on one pan with no deep fryer, no mystery oils, and no ingredients that tend to cause trouble for sensitive stomachs. These are the kind of chips you make on a Sunday and find yourself reaching for all week long.
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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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