Capsaicin 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 trace of heat. That matters more than it sounds — most store-bought chips and seasoning packets sneak in cayenne, chili powder, or paprika, making the snack aisle a minefield for anyone avoiding capsaicin. Here, the ranch flavor comes entirely from dried parsley, chives, dill, garlic powder, onion powder, and a hint of ground ginger, so you get that cool, tangy, savory punch with zero burn. Green plantains are the secret weapon: sliced paper-thin and baked at high heat, they turn genuinely crispy in a way that rivals anything from a bag. The trick of tossing the chips in seasoning the moment they leave the oven means every chip gets coated while the heat helps everything stick, especially with that quick drizzle of apple cider vinegar pulling it all together. Coconut oil keeps the whole thing simple and clean, with no mystery ingredients to second-guess. Let them cool completely on the pan and you'll be rewarded with a shatteringly crisp chip that's as satisfying to snack on as it is easy to make.
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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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