Paraben 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 get sliced paper-thin, tossed in coconut oil with fresh ginger and a touch of turmeric, then baked until they shatter satisfyingly with every bite. The scallion greens scattered over the hot chips at the end add a fresh, savory finish that makes the whole thing feel a little fancy for something so simple. Store-bought chips can be a minefield of synthetic preservatives and additives that are hard to avoid, but every ingredient here is straightforward and naturally derived — nothing hidden, nothing processed. Coconut oil, fresh ginger, sea salt, and real scallions do all the heavy lifting, so you know exactly what you're eating. The oven does the work, and the chips crisp up beautifully as they cool, so patience pays off. These are equally great on their own, alongside a dip, or crumbled over a bowl for some serious texture.
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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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