Pregnancy Friendly Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with flavor, these baked plantain chips hit that satisfying snack craving without any of the deep-fried guilt. Green plantains are a smart choice during pregnancy — they're starchy and filling, and baking them in coconut oil keeps things wholesome and easy on the stomach. The fresh ginger adds a bright, warming kick that many people find genuinely soothing, while turmeric brings a gorgeous color and a gentle anti-inflammatory boost. Scallion greens scattered over the hot chips at the end wilt just enough to add a mild, savory finish without overpowering the whole batch. Using a mandoline to get those ultra-thin, uniform slices is the real secret to chips that bake evenly and come out properly crisp — no soggy middles, no burnt edges. These are the kind of snack you can feel good about reaching for again and again, whether you're managing cravings between meals or just want something crunchy and real.
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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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