Lupin Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thinly sliced green plantains go into the oven coated in coconut oil, fresh ginger, and a touch of turmeric, emerging with crisp edges and a warmly spiced depth that store-bought chips rarely deliver. The scallion greens scattered over the hot chips right out of the oven add a fresh, savory finish that makes every bite feel a little more alive. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden legume-based additives that sometimes sneak into packaged snack foods. Getting the slices thin and uniform is the real key here — a mandoline makes it easy, but a sharp knife and a little patience work just as well. They crisp up beautifully as they cool, so resist the urge to eat them straight off the pan. Whether you're serving them alongside a dip or just snacking straight from the tray, these chips punch well above their weight.
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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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