Anti Inflammatory Ranch-Style Plantain Chips
Crunchy, herby, and genuinely satisfying, these baked plantain chips hit that snack craving without any of the inflammatory baggage that comes with conventional chip bags. Green plantains are the star here — starchier and more neutral than ripe ones, they bake up beautifully crisp when sliced thin and given enough oven time to firm at the edges. Coconut oil steps in as the fat of choice, lending a subtle richness while keeping things in line with an anti-inflammatory approach. The ranch seasoning blend is built entirely from dried herbs and spices — parsley, chives, dill, garlic, and onion powder — plus a splash of apple cider vinegar that helps everything cling to the hot chips the moment they leave the oven. That vinegar trick is a small but clever move: tossing while the chips are still hot means the seasoning actually sticks instead of falling to the bottom of the bowl. Let them cool completely on the pan and they'll reach that satisfying, audible crunch that makes it hard to stop at just a handful. These are the kind of snacks you can feel good about putting out for a crowd or keeping on the counter for yourself.
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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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