Fish Free 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 ingredient that comes from the sea. 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 grab from a bag at the store. The ranch seasoning is built from scratch using dried parsley, chives, dill, garlic powder, onion powder, and a touch of ginger, so you know exactly what's going into every bite. A quick drizzle of apple cider vinegar tossed over the hot chips right out of the oven is the secret move — it helps the seasoning cling and adds a subtle tang that makes the whole thing pop. Store-bought flavored chips can be a minefield of hidden ingredients, but this recipe keeps things clean and straightforward from start to finish. Let them cool completely on the pan and they'll crisp up beautifully — if you can wait that long.
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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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