Paleo Ginger-Scallion Plantain Chips
Snack time just got a serious upgrade with these baked plantain chips seasoned with fresh ginger, turmeric, and a bright finish of scallion greens. Green plantains are a paleo pantry staple, and when sliced paper-thin and tossed in melted coconut oil, they bake into shatteringly crisp rounds that rival anything you'd find in a bag at the store — without the seed oils, additives, or mystery ingredients. The ginger and turmeric combo brings a warm, slightly earthy depth that makes these chips genuinely hard to stop eating. Scattering the scallion greens over the hot chips right out of the oven is a small step that makes a big difference, softening them just enough to cling to every round. The key to getting that perfect crunch is slicing as uniformly as possible and giving each chip its own space on the pan — patience with the single layer pays off. These are fantastic on their own, scooped through guacamole, or served alongside a protein-heavy meal when you want something with a little crunch and a lot of flavor.
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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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