Gelatin Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about ranch-flavored snacking without a single questionable ingredient in sight. Many store-bought chips and seasoning packets sneak in gelatin or gelatin-derived additives as a carrier for flavorings, so making your own is genuinely the smartest move. Here, the ranch flavor comes entirely from a blend of dried parsley, chives, dill, garlic powder, onion powder, and a splash of apple cider vinegar — real pantry staples with nothing hidden. Slicing the green plantains paper-thin and baking them in coconut oil gives you that satisfying, shatter-crisp texture that feels like it came out of a fancy snack bag. The trick of tossing the chips in seasoning the moment they leave the oven means every bite is coated in bold, tangy flavor. Let them cool fully on the pan and they'll crisp up even further — patience is rewarded here. Whether you're snacking straight from the bowl or pairing them with your favorite dip, these chips are proof that free-from cooking doesn't mean free from flavor.
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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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