Walnut Free Ginger-Scallion Plantain Chips
These baked plantain chips bring serious snack energy with a flavor combination that feels anything but ordinary. Thin rounds of green plantain get tossed in melted coconut oil spiked with fresh ginger and golden turmeric, then roasted until they crisp up at the edges and turn deeply satisfying. The finishing touch — a scatter of fresh scallion greens over the hot chips straight out of the oven — adds a bright, savory pop that makes them nearly impossible to stop eating. Because everything here is built from whole, straightforward ingredients, you never have to second-guess a label or worry about hidden nut-based oils sneaking into your snack bowl. The baking method does all the heavy lifting: a two-stage roast with a mid-bake flip ensures even color and that addictive crunch without a drop of frying oil. They crisp up further as they cool, so patience pays off. Serve them alongside a dip, pile them on a charcuterie board, or just eat them straight off the pan — no judgment.
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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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