Rice Free Ginger-Scallion Plantain Chips

Crunchy, golden, and loaded with bold flavor, these baked plantain chips hit that satisfying snack craving without a grain of rice in sight. Green plantains are the real star here — sliced paper-thin and tossed in coconut oil with fresh ginger and turmeric before they go into the oven, they transform into something genuinely addictive. The ginger brings a bright, warming bite, while the turmeric gives every chip a gorgeous golden hue that looks as good as it tastes. Scattering fresh scallion greens over the chips straight out of the oven is a small step that makes a big difference — the heat softens them just enough to meld into the flavor without losing that fresh, grassy punch. For anyone navigating a rice-free lifestyle, store-bought chip options can feel surprisingly limited, since many snack foods use rice flour as a filler or coating — this recipe sidesteps all of that with a completely clean ingredient list. The key to maximum crispness is slicing the plantains as uniformly as possible and giving each chip its own space on the pan, so don't rush the layering step. They crisp up beautifully as they cool, making them just as good for a party spread as they are for an afternoon snack straight off the tray.

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