Seed Oil Free Ginger-Scallion Plantain Chips

Crunchy, golden, and loaded with bright flavor, these oven-baked plantain chips hit that satisfying snack craving without a drop of industrial vegetable or seed oil in sight. Coconut oil does all the heavy lifting here, coating each thin slice in a light, neutral fat that crisps up beautifully in the oven and lets the ginger and turmeric really shine. Green plantains are the key — their lower sugar content means they bake up firm and crisp rather than soft and caramelized, giving you that satisfying chip-like snap. A mandoline helps you get the slices thin and even, which is worth the extra minute of setup since uniform thickness is what separates truly crispy chips from chewy, uneven ones. The move of scattering fresh scallion greens over the hot chips right out of the oven is simple but smart — the residual heat softens them just enough to cling to every piece. Store-bought chips are a minefield of canola, sunflower, and soybean oils, so having a go-to homemade version this easy is genuinely useful. These are great on their own, alongside a dip, or crumbled over a bowl for a little crunch.

About Fig

Fig 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 →