Artificial Food Coloring Free Ranch-Style Plantain Chips
Crunchy, herby, and genuinely addictive, these baked plantain chips deliver everything you love about a classic ranch snack without a single drop of artificial dye. Store-bought flavored chips are notorious for sneaking in synthetic colors alongside their seasoning blends, so making your own is the cleanest way to get that bold ranch flavor you're craving. The seasoning here is built entirely from dried herbs and spices — parsley, chives, dill, garlic, and onion — plus a clever splash of apple cider vinegar that helps everything stick to the chips straight out of the oven. Green plantains are the real star, sliced paper-thin and baked until they go golden and shatteringly crisp, with a neutral base that soaks up all that savory coating beautifully. Coconut oil keeps the whole thing simple and clean, acting as both the binding agent and the source of that gorgeous edge-browning in the oven. The vinegar trick is a small but brilliant move — tossing the hot chips immediately means the seasoning clings rather than falling to the bottom of the bowl. Let them cool completely and you'll have a snack bowl that disappears embarrassingly fast.
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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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