Carrageenan Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about ranch-flavored snacking without a single questionable additive in sight. Carrageenan hides in a surprising number of packaged snacks and dairy-based seasoning blends, so making your own is genuinely the smartest move. Here, the ranch flavor comes entirely from a homemade blend of dried parsley, chives, dill, garlic, and onion powder — no mystery ingredients, no processed shortcuts. Thinly sliced green plantains go into the oven with just coconut oil and sea salt, then get tossed in that seasoning mix the moment they come out, while they're still hot enough to hold every bit of flavor. A quick drizzle of apple cider vinegar ties it all together with a subtle tang that makes the ranch taste bright and fresh rather than flat. Let them cool completely on the pan and they'll crisp up into satisfying, chip-shop-worthy rounds that are hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!