Legume 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 legume in sight. Green plantains are the star here — sliced paper-thin and baked in coconut oil until they turn golden and shatteringly crisp at the edges. The homemade ranch seasoning blend of parsley, chives, dill, garlic, and onion powder is tossed onto the chips straight from the oven, so the heat helps every bit of flavor cling. A quick drizzle of apple cider vinegar ties it all together with a subtle tang that makes these genuinely hard to stop eating. Store-bought chip options can be a minefield when you're avoiding legumes, with hidden pea flour, chickpea starch, or shared-facility warnings lurking on the label — making a batch at home is the cleanest solution. The technique is straightforward: a mandoline gets you those ultra-thin, even slices that bake up uniformly crisp, and a single flip halfway through is all the attention they need. Let them cool completely on the pan and they'll firm up into the satisfying crunch you're after.
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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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