Xanthan Gum Free Ginger-Scallion Plantain Chips
These oven-baked plantain chips are bold, crispy, and packed with flavor from fresh ginger, turmeric, and a bright finish of scallion greens scattered on while the chips are still hot. Green plantains give you a sturdy, starchy base that crisps up beautifully in the oven without needing any binders or additives — every ingredient here is exactly what it says it is. That makes this snack a genuinely clean option for anyone navigating thickeners and stabilizers that sneak into so many packaged chips and crackers. Coconut oil coats each thin round evenly and helps the edges turn golden and satisfying without any frying. The key is slicing the plantains as uniformly as possible — a mandoline makes quick work of it — so every chip bakes at the same rate and comes out of the oven with that irresistible crunch. They crisp up even further as they cool, so try to resist eating them straight off the pan (though no judgment if you can't). Serve them as a snack, a party appetizer, or alongside something saucy that needs a little scoop.
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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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