Shellfish Free Ginger-Scallion Plantain Chips

Crispy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains get tossed in melted coconut oil with fresh ginger and a touch of turmeric before hitting a hot oven, and the result is something genuinely addictive — earthy, aromatic, and satisfyingly crunchy. Scallion greens scattered over the chips right out of the oven add a fresh, savory finish that makes every bite feel a little more special. For anyone navigating shellfish allergies, store-bought chips and snack mixes can be a minefield of shared facilities and murky labeling. Making these at home means you know exactly what went into them — and every ingredient here is straightforward and easy to verify. The baking method does all the heavy lifting, coaxing the plantain slices into crisp, dry chips without any deep-frying required. Just keep a close eye on them in those final minutes, since the thinner edges can go from golden to dark in a hurry. Once they cool on the pan, they firm up beautifully and are ready to eat straight off the sheet.

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 →