Nitrate & Nitrite Free Ranch-Style Plantain Chips
Crunchy, herby, and genuinely addictive, these baked plantain chips deliver everything you love about a classic ranch snack without a single questionable additive. Store-bought chips and flavored snacks are notorious for sneaking in preservatives and curing agents, so making your own is the cleanest way to get that bold, tangy ranch flavor you're craving. Green plantains are the star here — sliced paper-thin and baked in coconut oil, they turn beautifully golden and shatter-crisp right out of the oven. The ranch seasoning is built entirely from dried herbs and spices you likely already have on hand: parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger. A quick drizzle of apple cider vinegar right when the chips come out of the oven is the secret move — it mimics that tangy buttermilk note and helps every bit of seasoning cling to the hot chips. Let them cool completely on the pan and they'll crisp up even further, making it nearly impossible to stop at just one handful.
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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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