Emulsifier 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 additive or emulsifier in sight. Most store-bought chips and flavored snacks rely on lecithin, mono- and diglycerides, or other emulsifying agents to bind their seasonings and extend shelf life — so finding a truly clean option on the shelf can feel nearly impossible. Here, green plantains are sliced paper-thin, tossed in coconut oil, and baked until golden and crisp, so the texture does all the work that additives usually handle. The ranch seasoning is a simple blend of dried parsley, chives, dill, garlic powder, onion powder, and a touch of ginger — real pantry herbs, nothing more. A quick drizzle of apple cider vinegar right out of the oven helps everything cling to the chips beautifully, no emulsifier required. The result is a boldly flavored, genuinely crispy chip that cools into that satisfying snap you want from a good snack. Make a big batch, because they disappear fast.
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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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