Chicken 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 drop of anything poultry-derived. Store-bought seasoned chips can be a minefield of hidden ingredients, but this recipe keeps things refreshingly transparent — green plantains, coconut oil, and a homemade ranch blend you mix together yourself. The trick to getting that satisfying crunch is slicing the plantains as thin as possible and giving them enough oven time to turn golden at the edges, then letting them cool completely so they firm up perfectly. Tossing the hot chips straight into the seasoning bowl with a splash of apple cider vinegar is the move that makes the dried parsley, chives, dill, garlic, and onion powder actually stick and bloom into something that tastes like a proper ranch chip. They're a fantastic alternative to anything from a bag, and once you see how easy the homemade seasoning blend comes together, you'll wonder why you ever bought the packaged kind.
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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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