Low Iodine 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 ingredient that raises red flags for people managing their iodine intake. Sea salt, coconut oil, and a lineup of dried herbs and spices keep things clean and straightforward — no dairy, no seaweed-derived additives, no processed seasoning packets with mystery ingredients hiding inside. The homemade ranch blend of parsley, chives, dill, garlic, and onion powder is genuinely bright and savory, and the splash of apple cider vinegar right out of the oven is the trick that makes the seasoning cling to every chip. Green plantains are the real star here — sliced paper-thin and baked until golden, they go from starchy and mild to shatteringly crisp in a way that rivals anything from a bag. Store-bought flavored chips are one of those sneaky categories where iodine-containing additives can show up unexpectedly, so making your own from scratch is both the safer and honestly the tastier move. Let them cool completely on the pan and they'll firm up into the kind of snack that disappears fast — consider making a double batch.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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