Hazelnut Free Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thinly sliced green plantains get tossed in melted coconut oil with fresh ginger and a touch of turmeric before hitting a hot oven, and the result is deeply savory with just enough warmth to keep you reaching for more. Sliced scallion greens scattered over the chips straight out of the oven add a fresh, aromatic finish that makes the whole thing feel a little fancy for something so simple. Store-bought chip options can be a minefield when you're avoiding tree nuts, since shared production lines and flavored seasonings are common culprits — making a batch at home with these clean, straightforward ingredients is genuinely the easier call. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, so a mandoline really earns its keep here. They crisp up beautifully as they cool, so resist the urge to eat them straight off the pan — though that's admittedly easier said than done.
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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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