Peanut Free Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thinly sliced green plantains get tossed in coconut oil with fresh ginger and turmeric before hitting a hot oven, and the result is a chip that's earthy, aromatic, and genuinely addictive. A shower of fresh scallion greens goes on right out of the oven, so the heat softens them just enough to cling to every crispy round. Store-bought chip options can be a minefield when it comes to shared fryers and mystery seasonings, but making these at home means you know exactly what's in the bag. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless — and giving each slice enough room on the pan to bake evenly. They crisp up beautifully as they cool, so resist the urge to eat them straight off the sheet (or don't — we won't judge). These are equally great as a party snack, a lunchbox addition, or just something to munch on while dinner finishes cooking.
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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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