Mushroom 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 slice up beautifully thin and bake into satisfying, crispy rounds without any frying required — just coconut oil, fresh ginger, and a touch of turmeric to give them a warm, aromatic depth. The scallion greens get scattered over the chips straight out of the oven, so they soften just enough to cling to every piece and add a mild, fresh bite. For anyone navigating a mushroom-free lifestyle, store-bought snack foods can be a minefield of hidden ingredients and shared production lines, but this recipe keeps everything clean and completely transparent. Every ingredient here is straightforward and easy to verify, which makes the whole process as stress-free as it is delicious. The mandoline step is worth the extra minute of setup — uniform slices mean even browning and that satisfying, all-over crunch. These are equally great on their own, alongside a dip, or crumbled over a bowl for a little textural magic.
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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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