Eggless 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 egg in sight. Green plantains are the real star here — sliced paper-thin and baked with coconut oil, they transform into golden, shatteringly crisp rounds that rival anything you'd pull from a bag at the store. The ranch seasoning is a clever blend of dried parsley, chives, dill, garlic, and onion powder, and the trick of tossing the chips straight from the oven with a splash of apple cider vinegar means every bite is boldly flavored and perfectly coated. Store-bought flavored chips can be a minefield of hidden additives and shared-line warnings, so making your own batch at home puts you fully in control of what goes in. The technique is straightforward — a mandoline or sharp knife, one baking sheet, and a little patience while they cool is all it takes to get that satisfying crunch. These are the kind of snack that disappears fast, so you might want to double the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!