Gluten 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 grain of wheat in sight. Store-bought flavored chips are a minefield of hidden gluten — from malt vinegar to ambiguous "natural flavors" — so making your own is genuinely the smarter move. Green plantains slice up beautifully thin on a mandoline and bake into golden, satisfying rounds that rival anything from a bag. The ranch seasoning is built from scratch using dried parsley, chives, dill, garlic powder, and onion powder, so you know exactly what's going into every bite. A quick drizzle of apple cider vinegar tossed on while the chips are still hot is the secret that makes all those herbs stick and gives the flavor that tangy ranch punch. Coconut oil keeps things light and lets the edges crisp up to that perfect golden finish as they cool. These are the kind of snack you make once and then find yourself making every single week.
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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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