Mushroom 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 that raises a red flag. 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 is built from dried parsley, chives, dill, garlic powder, onion powder, and a touch of ginger, so you know exactly what's going into every bite — no mystery blends, no hidden fillers. The clever trick of tossing the chips in the seasoning the moment they come out of the oven means the apple cider vinegar helps everything cling perfectly while the chips are still hot. Store-bought flavored chips can be a minefield of ambiguous "natural flavors" and shared production lines, so making your own from scratch is genuinely the smarter move. These are the kind of snack that disappears fast at a party, and nobody will guess they're made from plantains until you tell them.
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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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