Mediterranean Diet Friendly Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips hit that salty snack craving without leaning on anything processed or packaged. Green plantains are a fantastic whole-food base — starchy, sturdy, and perfect for getting genuinely crispy in the oven when sliced thin enough. Coconut oil helps each round turn golden and firm, while a homemade ranch blend of dried parsley, chives, dill, garlic, and onion delivers serious flavor using pantry staples that fit right into a Mediterranean-style way of eating. The splash of apple cider vinegar tossed on while the chips are still hot is the secret move — it makes the seasoning cling and adds a subtle tang that takes the whole thing up a notch. Store-bought chips are often loaded with refined oils, artificial flavoring, and ingredients you'd rather not think about, so making your own means you know exactly what's in the bowl. Let them cool completely on the pan and they'll crisp up beautifully — then try not to eat the entire batch before they make it to a serving dish.
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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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