Macadamia Free Ginger-Scallion Plantain Chips

These oven-baked plantain chips hit that perfect sweet-savory note that makes it nearly impossible to stop at just one handful. Thinly sliced green plantains get tossed in melted coconut oil with fresh ginger and a touch of turmeric before going into a hot oven, where they slowly transform into golden, crackling rounds with serious depth of flavor. The finishing move — scattering sliced scallion greens over the chips the moment they come out of the oven — adds a bright, fresh pop that makes the whole thing feel a little fancy for something so simple. Baking instead of frying keeps the process clean and accessible, and the coconut oil gives each chip a subtle richness without weighing them down. For anyone navigating tree nut concerns, this snack is a genuinely satisfying option built entirely from whole, straightforward ingredients — no hidden oils, no questionable coatings. The key to getting that satisfying crunch is slicing as thin and uniform as possible and giving every chip its own space on the pan, so don't rush the single-layer step. Let them cool fully on the baking sheet and you'll be rewarded with chips that snap cleanly and taste like something you'd pay too much for at a specialty grocery store.

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