Brazil Nut Free Ranch-Style Plantain Chips
Crunchy, herby, and dangerously snackable, these baked plantain chips deliver everything you love about a classic ranch-flavored snack without any of the store-bought ingredient anxiety. Green plantains are sliced paper-thin and baked in coconut oil until they turn golden and shatteringly crisp — the kind of texture that makes it impossible to stop at just a handful. The homemade ranch seasoning is the real star here, a bright blend of dried parsley, chives, dill, garlic, and onion powder that gets tossed onto the hot chips straight from the oven so every bite is fully coated. A quick drizzle of apple cider vinegar ties it all together with just enough tang to keep things lively. Packaged chips and seasoning blends can be a minefield when you're navigating tree nut concerns, but making these from scratch means you know exactly what's in the bowl. They cool down to a perfect crunch in about ten minutes, and they're equally at home alongside a sandwich, scooped into dip, or eaten straight off the baking sheet.
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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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