Citric Acid Free Ranch-Style Plantain Chips
Crunchy, herby, and deeply satisfying, these baked plantain chips deliver everything you love about a classic ranch snack without a single ingredient that could cause a reaction for those avoiding citric acid. Most store-bought chips and seasoning packets sneak citric acid in as a preservative or flavor enhancer, making the snack aisle a frustrating place to navigate. Here, the tangy kick comes entirely from apple cider vinegar, which coats the hot chips right out of the oven so the seasoning clings perfectly. Green plantains are the real star — sliced paper-thin and baked until golden at the edges, they turn irresistibly crisp as they cool. The ranch blend of dried parsley, chives, dill, garlic, and onion powder is bold and aromatic, hitting all the familiar flavor notes without any hidden additives. Coconut oil keeps things clean and adds a subtle richness that makes each chip feel indulgent. Once you try making your own, it's genuinely hard to go back to the store-bought version.
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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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