Seeds Free Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in coconut oil with fresh ginger and turmeric, then baked until they crisp up beautifully at the edges. A scatter of fresh scallion greens right out of the oven adds a bright, savory finish that makes every bite feel a little special. Store-bought chip options can be a minefield when you're avoiding seeds — sesame, poppy, and sunflower have a way of sneaking into seasoning blends and coatings — but every ingredient here is clean and straightforward. The mandoline step is worth the extra minute of setup, since uniform slices mean even browning and that satisfying, consistent crunch. These are fantastic on their own, but they also hold up beautifully alongside dips or as a crunchy topping for soups and salads.
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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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