Vegan Ginger-Scallion Plantain Chips
These baked plantain chips hit that perfect sweet-savory-spicy note that makes it nearly impossible to stop at just one handful. Green plantains bring a starchy, neutral base that crisps up beautifully in the oven, and coating each slice in coconut oil, fresh ginger, and turmeric before baking means every chip is loaded with flavor from the inside out. The scallion greens go on right after the pan comes out of the oven, so they soften just enough against the heat while keeping that fresh, grassy bite. Store-bought chips often sneak in dairy-based seasonings or are fried in shared oils, so making your own gives you full control over every ingredient. A mandoline makes quick work of getting those paper-thin, uniform slices that bake evenly and shatter with a satisfying crunch. They're the kind of snack that works just as well at a party as they do eaten straight off the cooling pan on a Tuesday night.
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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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