Mediterranean Diet Friendly 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 are sliced paper-thin and tossed in melted coconut oil with fresh ginger and ground turmeric before hitting a hot oven — the result is a deeply savory chip with warm, aromatic depth. Scallion greens scattered over the chips straight out of the oven add a bright, fresh finish that makes every bite feel intentional. The whole thing leans on wholesome, plant-based ingredients that fit naturally into a Mediterranean-style way of eating, which emphasizes healthy fats, vegetables, and minimally processed foods. Baking instead of frying keeps the fat content in check while still delivering that satisfying crunch you want from a chip. These are genuinely better than anything you'd pull from a bag, and they're easy enough to make on a weeknight when you need something to snack on with hummus or alongside a mezze spread.
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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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