Lactose Free Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchiness that crisps up beautifully in the oven, and the combination of fresh ginger, turmeric, and coconut oil gives every chip a warm, aromatic kick that store-bought versions simply can't match. The whole recipe is naturally free of dairy in any form — no butter, no cream, no hidden milk solids — so you can snack without a second thought. Slicing the plantains as thin and uniform as possible is the real secret to getting that satisfying crunch, and a mandoline makes the job almost effortless. Scattering fresh scallion greens over the chips straight out of the oven is a small move that adds a bright, savory finish without any cooking required. These are equally at home alongside a dip, tucked into a lunchbox, or eaten straight off the pan while they're still warm.
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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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