MSG Free Ranch-Style Plantain Chips
Crunchy, herby, and deeply satisfying, these baked plantain chips deliver everything you love about a classic ranch snack without a single ingredient you'd need to second-guess. Store-bought flavored chips are one of the sneakiest places for hidden additives, and that ranch dust you love is often loaded with flavor enhancers that have no business being in a simple snack. Here, the seasoning is built entirely from dried parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger — real pantry staples that you can actually pronounce. A quick drizzle of apple cider vinegar tossed on while the chips are still hot is the clever trick that makes all that seasoning cling and gives the flavor a subtle tangy lift. Green plantains sliced paper-thin and baked in coconut oil turn beautifully golden and shatteringly crisp, proving you don't need a deep fryer or a bag of mystery ingredients to get that addictive chip texture. Let them cool completely on the pan and they firm up into the kind of snack that disappears fast — so you might want to make 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
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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