Nightshade 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 nightshade in sight. That's a bigger deal than it sounds — most store-bought chips and seasoning blends are loaded with paprika, cayenne, or tomato powder, making the snack aisle a minefield for anyone avoiding nightshades. Here, the ranch flavor comes entirely from dried parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger, so you get that familiar savory tang with zero compromise. Green plantains sliced paper-thin and baked in coconut oil turn gloriously golden and crisp, and the trick of tossing them hot straight from the oven means the seasoning clings to every chip. A quick drizzle of apple cider vinegar ties the whole blend together with a subtle brightness that makes these taste remarkably close to the real thing. Let them cool completely on the pan and they'll shatter satisfyingly with every bite — no deep fryer, no sketchy ingredients, just a genuinely great snack you can feel good about.
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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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