Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains slice down into firm, starchy rounds that crisp up beautifully in the oven, giving you that satisfying crunch without any frying. Coconut oil, fresh ginger, and turmeric coat every slice before baking, building a warm, aromatic base that feels anything but basic. The finishing touch — scallion greens scattered over the hot chips straight out of the oven — adds a fresh, savory pop that makes the whole thing feel intentional and restaurant-worthy. Store-bought chips can be a minefield when you're avoiding certain grains, with shared lines and vague labeling making even simple snacks feel risky. This recipe sidesteps all of that by keeping the ingredient list short, whole, and completely transparent. Everything here is naturally grain-free, so you get a genuinely satisfying crunch without having to second-guess a single thing. Let them cool fully on the pan and they'll firm up into crisp, snackable chips that hold their own next to anything you'd pull from a bag.
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Learn more →4 servings
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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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