Legume Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips hit that satisfying snack craving without a single legume in sight. Green plantains are the star here — sliced paper-thin and tossed in coconut oil with fresh ginger and turmeric before going into the oven, where they transform into crispy, deeply savory rounds. The scallion greens scattered over the hot chips right out of the oven add a fresh, slightly pungent bite that makes every handful feel a little fancy. Store-bought chip options can be a minefield for anyone avoiding legumes, with pea protein, chickpea flour, and lentil-based snacks crowding the shelves — making a homemade batch like this genuinely worth the effort. The key to getting that perfect crunch is slicing as uniformly as possible and giving each chip its own space on the pan, so the heat circulates evenly. They crisp up even more as they cool, so resist the urge to eat them straight off the sheet — though it will be hard.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!