Vegetarian Ginger-Scallion Plantain Chips
These oven-baked plantain chips hit that perfect sweet-savory edge that store-bought snacks rarely manage. Thin-sliced green plantains get tossed in melted coconut oil with fresh ginger and a touch of turmeric before going into a hot oven, where they slowly transform into golden, crackling rounds with serious depth of flavor. The scallion greens go on right after baking, so they soften just enough from the residual heat while keeping their bright, grassy bite. Turmeric gives the chips a warm, earthy undertone and a gorgeous golden hue that makes the whole batch look as good as it tastes. Using a mandoline to get uniform slices is the real secret here — even thickness means every chip crisps at the same rate and you end up with a consistent, satisfying crunch throughout. These are completely plant-based by nature, relying on whole, simple ingredients with no dairy, eggs, or anything to second-guess. Whether you're serving them alongside a dip or eating them straight off the pan, they disappear fast.
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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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