Dairy Free Ranch-Style Plantain Chips
That classic ranch flavor you love on chips usually comes loaded with buttermilk and dried milk powder — but this version nails the same herby, tangy punch using nothing but plants and pantry spices. Green plantains bake up incredibly crispy in the oven, and slicing them paper-thin on a mandoline is the real secret to getting that satisfying snap in every bite. Coconut oil gives each chip a light, even coat that helps the seasoning cling without weighing things down. The ranch blend of parsley, chives, dill, garlic, and onion powder hits all the right nostalgic notes, and a quick drizzle of apple cider vinegar right out of the oven adds that subtle tang you'd normally get from dairy. Tossing the chips while they're still hot means the seasoning actually sticks instead of falling to the bottom of the bowl. Let them cool completely on the pan and they'll firm up into the kind of crunchy, flavor-packed snack that disappears fast — so you might want to make a double 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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