Celery Free Ranch-Style Plantain Chips
Crispy, golden, and dusted with a punchy herb blend, these baked plantain chips deliver serious snack satisfaction without a single ingredient you'd need to second-guess. Green plantains are the star here — sliced paper-thin and baked in coconut oil until they turn gloriously crunchy at the edges. The homemade ranch seasoning is where things get really fun: dried parsley, chives, dill, garlic, and onion powder come together with a splash of apple cider vinegar that helps everything cling to the hot chips the moment they leave the oven. Store-bought flavored chips can be a minefield of hidden seasonings and shared production lines, so making your own means you know exactly what's in every bite. The technique is straightforward — a mandoline or a steady hand gets you those translucent-thin slices that crisp up beautifully in two short rounds of baking. Let them cool completely on the pan and they'll firm up into that satisfying snap you want from a great chip. These are the kind of snack that disappears fast, so you might want to double the batch.
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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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