Artificial Flavors Free Ranch-Style Plantain Chips
That tangy, herby crunch you get from a good ranch chip is hard to resist — and this baked version delivers every bit of it using nothing but real, recognizable ingredients. Store-bought flavored chips almost always sneak in artificial flavoring agents, and the ranch variety tends to be one of the worst offenders, so making your own is genuinely the easiest way around that problem. Thin-sliced green plantains go into the oven with just coconut oil and sea salt, and the ranch flavor comes entirely from a blend of dried parsley, chives, dill, garlic powder, onion powder, and a little ground ginger — no mystery powders required. The apple cider vinegar trick is the secret weapon here: tossing the hot chips in the seasoning right out of the oven with a drizzle of vinegar helps everything stick and gives that classic tangy bite you expect from ranch. Green plantains crisp up beautifully when sliced thin and baked low and slow, so the texture is genuinely satisfying — shatteringly crunchy once they cool. These are the kind of snack you can set out at a party or pack into a lunchbox without having to read the label twice.
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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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