Cashew 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 nut in sight. Green plantains are the real star here — sliced paper-thin and baked in coconut oil, they transform into golden, shatteringly crisp rounds that rival anything you'd grab from a bag at the store. The homemade ranch seasoning is a brilliant blend of dried parsley, chives, dill, garlic, and onion powder, with a splash of apple cider vinegar tossed on while the chips are still hot so every bite is packed with flavor. That vinegar trick is the secret weapon — it helps the seasoning cling and gives the chips a subtle tang that keeps you reaching back into the bowl. Store-bought chip blends can be a minefield when it comes to shared facilities and mystery seasonings, so making your own from scratch means you know exactly what's in every crunchy handful. The technique is straightforward: a mandoline or sharp knife, one baking sheet, and a little patience while they cool to full crispness. These are the kind of snack you make once and immediately add to your regular rotation.
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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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