Oats Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains get tossed in melted coconut oil with fresh ginger and turmeric before hitting a hot oven, and the result is deeply savory with a subtle warmth that builds with every bite. Scallion greens scattered over the chips right out of the oven add a fresh, slightly sharp finish that makes the whole thing feel a little fancy for something so simple. Since the ingredient list is entirely built around whole, naturally grain-free foods, there's no need to scrutinize labels or worry about hidden grains sneaking into your snack. The mandoline step is worth the extra minute — uniform slices mean every chip bakes evenly and crisps up properly as it cools, rather than leaving you with a mix of burnt edges and soggy centers. These are genuinely satisfying on their own, but they'd also hold up beautifully alongside a dip or served as a crunchy side.
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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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