Chestnut 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 ingredient that could cause concern for those avoiding tree nuts. 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 tossed on while the chips are still hot, so every bite is packed with flavor. A quick drizzle of apple cider vinegar ties it all together and gives the seasoning that tangy kick you expect from a good ranch. Store-bought chip options can be a minefield when you're scanning labels for unexpected nut-derived ingredients or shared-facility warnings, so making your own batch at home puts you fully in control. These are the kind of snack that disappears fast, so you may want to double the recipe.
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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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