Turkey Free Ginger-Scallion Plantain Chips
These oven-baked plantain chips are the kind of snack that disappears fast — crispy, golden, and layered with the warm bite of fresh ginger and the brightness of scallion greens. Green plantains are the star here, sliced paper-thin and tossed in coconut oil with turmeric before hitting a hot oven, which means every chip comes out with that satisfying crunch without a drop of frying oil. The turmeric gives them a gorgeous golden hue, while the ginger adds a gentle heat that makes plain chips feel like a distant memory. Scattering the scallion tops over the chips right out of the oven is a small move that makes a big difference — the residual heat softens them just enough to cling to every crispy round. This is a naturally meat-free snack built entirely from whole, simple ingredients, so there's no need to scan labels or second-guess anything. Whether you're serving them alongside a dip or eating them straight off the pan, they're the kind of homemade snack that makes you wonder why you ever bought the bagged version.
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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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