MSG Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded 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, while coconut oil, fresh ginger, and turmeric create a warm, aromatic coating that feels anything but basic. Scallion greens scattered over the hot chips right out of the oven add a fresh, savory finish that makes every bite interesting. Store-bought chips and seasoning blends are notorious for hiding flavor enhancers and additives, so making your own from scratch is the cleanest way to snack without second-guessing the label. Every ingredient here is whole and straightforward — nothing processed, nothing mysterious. The thin, uniform slices are key to getting that satisfying crunch, so a mandoline is your best friend if you have one handy. These are the kind of chips you'll want to keep making on repeat.
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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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