Barley Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about ranch-flavored snacking without a single grain in sight. Store-bought chip seasonings and flavored snacks are notorious for sneaking in malt or grain-derived ingredients, so making your own is genuinely the safest and most satisfying route. Green plantains are the star here — sliced paper-thin and baked in coconut oil, they transform into shatteringly crisp rounds that hold up beautifully to bold seasoning. The ranch blend of dried parsley, chives, dill, garlic, and onion powder is tossed on while the chips are still hot, and a quick drizzle of apple cider vinegar helps everything cling and gives that classic tangy ranch finish. Letting them cool completely on the pan is the secret step that takes them from good to genuinely chip-shop crispy. These are the kind of snack you make once and immediately add to your regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!