Honey Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips hit that satisfying snack craving without a drop of sweetener anywhere in the recipe. A lot of packaged chips and flavored snacks sneak honey into their seasoning blends, so making your own is the smartest way to stay in control of every ingredient. Green plantains are the key here — their low sugar content means they bake up crisp and savory rather than sweet, which is exactly what you want with a bold ranch-style coating. The homemade seasoning blend of parsley, chives, dill, garlic, and onion powder delivers that classic ranch flavor entirely from dried herbs and spices, with a splash of apple cider vinegar tossed on while the chips are still hot to help everything stick. Slicing the plantains as thin and uniform as possible — ideally translucent — is the move that separates truly crispy chips from chewy ones, so a mandoline is worth pulling out if you have one. Let them cool fully on the pan and they'll firm up into that perfect shatter-crisp texture you'd expect from a bag of your favorite store-bought chips, minus the ingredient label anxiety.
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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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