BHA & BHT Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about a classic ranch snack without a single synthetic preservative in sight. BHA and BHT are common in packaged chips and seasoning blends, so store-bought options can be a minefield — making a batch from scratch is genuinely the easiest way to stay clear of them. Green plantains sliced paper-thin and baked in coconut oil get beautifully golden and crisp, and the homemade ranch blend of dried parsley, chives, dill, garlic, and onion powder is bold enough to rival anything from a foil bag. The clever trick here is tossing the chips in the seasoning the moment they come out of the oven, so the heat helps everything stick — a splash of apple cider vinegar ties it all together with a subtle tang. Every ingredient is straightforward and easy to source, so you know exactly what's going into the bowl. Let them cool completely on the pan and they'll crisp up even further, making it almost impossible to stop at just one handful.
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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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