Macadamia 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 nut 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 on while the chips are still hot, so every bite is packed with flavor. A quick drizzle of apple cider vinegar ties it all together with a subtle tang that keeps you reaching back into the bowl. Store-bought chip options can be a minefield when you're avoiding certain nuts due to shared facilities and vague labeling, so making your own batch at home puts you fully in control. These are fantastic on their own, served alongside a dip, or crumbled over a salad for some serious crunch.
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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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