Gut Friendly Ranch-Style Plantain Chips
Green plantains are a fantastic whole-food swap for conventional chips, and baking them in coconut oil keeps things clean and simple without sacrificing that satisfying crunch. The homemade ranch seasoning here — dried parsley, chives, dill, garlic, and onion powder — means you're skipping the mystery additives and preservatives that show up in most store-bought flavored snacks. A small splash of apple cider vinegar, tossed on while the chips are still hot, is the secret that makes every herb and spice stick and gives the whole batch a subtle tang that tastes surprisingly close to the real thing. Slicing the plantains as thin and uniform as possible is the key step, so don't rush it — translucent-thin rounds are what turn into genuinely crispy chips rather than chewy rounds. Once they cool completely on the pan, you'll have a light, golden, herb-dusted snack that's hard to stop eating. These are great on their own, alongside a dip, or crumbled over a salad when you want a little extra texture.
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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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