Pork Free Ginger-Scallion Plantain Chips
Crispy, 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 satisfying, crunchy rounds without any frying required — just coconut oil, fresh ginger, turmeric, and a scatter of scallion greens to finish. The ginger adds a bright, warming kick while the turmeric gives each chip a gorgeous color that looks almost too good to eat. Tossing every slice in the coconut oil mixture before baking ensures even coating and that irresistible crunch from edge to edge. Scattering the scallion greens over the hot chips straight out of the oven is a small step that makes a big difference, softening them just enough to cling and add a fresh, savory note. These are completely free of pork and pork-derived ingredients, so you can snack confidently without scanning labels or second-guessing what went into the bag. Serve them alongside a dip, pile them next to a sandwich, or just eat them straight off the pan — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!