Lupin 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 ingredient you need to second-guess. Green plantains slice down beautifully thin and bake up into golden, satisfying crisps that rival anything you'd grab off a store shelf — and you know exactly what went into them. The homemade ranch seasoning is the real star here: dried parsley, chives, dill, garlic, and onion powder come together with a quick splash of apple cider vinegar that helps the whole blend cling to each hot chip as it comes out of the oven. That little vinegar trick is genius — it mimics the tangy zip of traditional ranch without any dairy or mystery additives. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged snacks and seasoning blends, so making your own from scratch is genuinely the safest and most satisfying route. Coconut oil keeps things light and neutral, letting those herbs do all the talking. Let them cool fully on the pan and they'll shatter with that perfect chip crunch every single time.
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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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