Caffeine Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips hit that salty snack craving without a drop of caffeine in sight. Green plantains are the star here — sliced paper-thin and baked in coconut oil until they turn golden and shatteringly crisp at the edges. The homemade ranch seasoning blend of dried parsley, chives, dill, garlic, and onion powder is the kind of flavor combination that makes store-bought chips feel like a downgrade. A quick drizzle of apple cider vinegar tossed on while the chips are still hot is the secret move that makes every last bit of seasoning cling perfectly. Packaged snack foods can be surprisingly tricky to vet for hidden stimulants, so making your own from scratch with a short, recognizable ingredient list is genuinely satisfying. Let them cool completely on the pan and you'll be rewarded with a chip that snaps cleanly and tastes like something from a fancy snack aisle — except you made it yourself.
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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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