Pistachio 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. Coconut oil, fresh ginger, and ground turmeric coat every slice before baking, giving each chip a warm, aromatic depth that store-bought snacks rarely deliver. The scallion greens go on right after the pan comes out of the oven, so they soften just enough against the heat while keeping their fresh, grassy bite. The whole thing comes together with a short ingredient list that's naturally free from tree nuts, making it a genuinely worry-free option for anyone navigating nut allergies at snack time. Let them cool fully on the pan — that's when they reach peak crunch — and try not to eat them all before they make it to a bowl.
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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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