Soy Free Ginger-Scallion Plantain Chips
Store-bought chips are a minefield of hidden additives, and soy-derived oils sneak into more snack bags than you'd expect. These baked plantain chips sidestep all of that with a short, clean ingredient list built around coconut oil, fresh ginger, turmeric, and scallion greens. Green plantains bring a satisfying crunch that rivals anything from a bag, and slicing them paper-thin on a mandoline is the secret to getting that light, crispy snap. The coconut oil carries the warm ginger and golden turmeric into every bite, while the scallion greens scattered over the hot chips at the end add a fresh, savory finish that feels almost fancy for a snack. Baking rather than frying keeps things simple and mess-free, and the oven does most of the work while your kitchen fills with an incredible aroma. These are the kind of chips that disappear fast, so consider making a double batch.
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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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