Black Pepper 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 grain of black pepper in sight. That might sound like a small thing until you realize how many seasoned chip blends lean on pepper as a backbone flavor — here, a clever mix of dried parsley, chives, dill, garlic powder, onion powder, and a hint of ground ginger does all the heavy lifting instead. The result is a bright, tangy, savory coating that tastes unmistakably ranch without any of the heat or irritation that pepper can cause for sensitive eaters. Green plantains sliced paper-thin and baked in coconut oil get beautifully golden and shatteringly crisp, and tossing them straight from the oven with the seasoning blend and a splash of apple cider vinegar means every chip is coated and flavorful. These are the kind of snack that disappears fast, so consider making a double batch while you have the oven going.
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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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