Nutmeg 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 satisfyingly crisp rounds without any frying required — just a hot oven and a little patience. The coating of melted coconut oil, fresh grated ginger, and ground turmeric gives each chip a warm, aromatic depth that feels way more exciting than anything you'd pull from a bag. Scallion greens scattered over the chips straight out of the oven add a fresh, mild bite that ties everything together. The ingredient list is clean and straightforward, with zero warm spices like nutmeg that can sneak into store-bought chip seasonings and spice blends. A mandoline makes quick work of getting those paper-thin, even slices that bake up uniformly golden — though a sharp knife and a steady hand work just as well. These are equally at home next to a dip, piled on a snack board, or eaten straight off the pan while they're still warm.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!