Mustard Free Ranch-Style Plantain Chips
Crispy, herby, and completely addictive, these baked plantain chips deliver everything you love about a classic ranch snack without a single ingredient that raises red flags for mustard-sensitive eaters. Store-bought flavored chips are a minefield — ranch seasonings in particular often sneak in mustard powder or mustard flour as a tangy filler — so making your own blend at home puts you fully in control. Here, that signature ranch flavor comes from a smart combination of dried parsley, chives, dill, garlic powder, onion powder, and a splash of apple cider vinegar for brightness. Green plantains sliced paper-thin and baked in coconut oil get gloriously golden and shatteringly crisp, giving you that satisfying chip crunch without any deep-frying. The trick of tossing the chips in the seasoning blend the moment they come out of the oven means every slice gets coated while the heat helps everything stick. Let them cool completely on the pan and they firm up into the kind of snack that disappears fast — consider making 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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