AIP Friendly Ranch-Style Plantain Chips
Crunchy, herby, and genuinely satisfying, these baked plantain chips deliver that classic ranch-seasoning vibe without a single ingredient that conflicts with autoimmune protocol eating. Most store-bought chips are immediately off the table — seed oils, dairy-based flavoring, nightshade spices, and mystery additives make the snack aisle a minefield — so having a homemade option this good is a real win. Green plantains sliced paper-thin on a mandoline and tossed in melted coconut oil bake up into shatteringly crisp rounds that rival anything from a bag. The ranch flavor comes from a blend of dried parsley, chives, dill, garlic powder, onion powder, and a little ground ginger, with a splash of apple cider vinegar tossed on while the chips are still hot so every bit of seasoning sticks. That vinegar trick is the secret — it mimics the tangy brightness you expect from ranch without any dairy or off-protocol ingredients. The whole recipe serves four and comes together with minimal prep, making it an easy snack to batch on a Sunday and reach for all week long.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
Ranch seasoning
- 1 tsp dried parsley
- 1 tsp dried chives
- ½ tsp dried dill weed
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground ginger
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the peeled plantains into rounds as thin and uniform as possible — aim for translucent-thin slices so they crisp evenly.
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