Sesame 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 slice up beautifully thin and bake into satisfyingly crisp rounds without any frying required — just a hot oven and a little patience. Coconut oil carries the warmth of fresh ginger and a hint of earthy turmeric into every chip, while the scallion greens scattered on at the end add a bright, fresh finish. Store-bought chips can be a minefield for anyone avoiding sesame, with shared lines and ambiguous seasoning blends making even simple snacks feel risky. Here, every ingredient is straightforward and easy to verify, so you know exactly what you're eating. The mandoline step is worth it — uniform slices mean even browning and that satisfying snap in every bite. These are equally at home next to a bowl of soup or on their own as an afternoon snack you'll want to make on repeat.
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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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