Nitrate & Nitrite Free 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 slice up beautifully thin and bake into satisfying crisps with a naturally starchy bite that holds up to the warm coconut oil, fresh ginger, and earthy turmeric coating them. Scallion greens scattered over the hot chips right out of the oven add a fresh, savory finish that makes every handful feel a little special. For anyone navigating preserved or processed snack foods, store-bought chips can be a minefield of additives and curing agents you'd rather avoid. This recipe keeps things clean and straightforward — every ingredient is whole and recognizable, with nothing hidden in the mix. The coconut oil brings richness without any of the concerns that come with processed fats, and the sea salt is the only seasoning doing the preserving work here. Getting the slices uniform is the real key to success, so a mandoline makes the job much easier and gives you that satisfying, even crunch from edge to edge. These are best eaten the day they're made, but honestly, that's rarely a problem.

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