Alpha Gal Friendly Ranch-Style Plantain Chips
Crunchy, herby, and completely plant-based, these baked plantain chips scratch every snack itch without a trace of mammalian meat or dairy — which makes them a genuinely safe and satisfying option for anyone navigating alpha-gal syndrome. The ranch seasoning is built from scratch using dried parsley, chives, dill, garlic powder, and onion powder, so you get that classic tangy-savory flavor without relying on any store-bought seasoning packets that could hide problematic ingredients. A splash of apple cider vinegar tossed on while the chips are still hot is the secret move here — it mimics the subtle tang of buttermilk ranch and helps every bit of seasoning cling to the chip. Green plantains sliced paper-thin on a mandoline and baked in coconut oil turn golden and shatteringly crisp in a way that rivals anything from a bag. Letting them cool completely on the pan is the final step that locks in that satisfying crunch. These are the kind of snack you make once and immediately add to your regular rotation.
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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
- 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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