Lactose Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about ranch-flavored snacking without a drop of dairy in sight. Traditional ranch seasoning leans heavily on buttermilk and sour cream, but this version gets all that savory, tangy magic from a clever blend of dried parsley, chives, dill, garlic, and onion powders — finished with a splash of apple cider vinegar that mimics that signature tang beautifully. Green plantains are the secret weapon here: sliced paper-thin and baked in coconut oil, they turn gloriously golden and shatter-crisp in a way that puts most store-bought chips to shame. The trick of tossing the chips in seasoning the moment they leave the oven means every bite is coated and flavorful rather than dusty and uneven. They're naturally free of the dairy ingredients that make so many packaged snacks off-limits, so you can dig in without scanning a label for hidden milk derivatives. Whether you're serving them at a party or just snacking straight off the baking sheet, these chips are the kind of thing people ask about before they even finish their first handful.
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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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