Nutmeg Free Ranch-Style Plantain Chips
Crispy, golden, and loaded with herby ranch flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains slice up beautifully thin and bake into satisfying, crunchy rounds that rival anything you'd find in a bag at the store — without the mystery seasonings. That's actually great news if you're avoiding nutmeg, since so many commercial chip seasonings and spice blends sneak it in without much fanfare. Here, the ranch blend is built from scratch using parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger, so you know exactly what's going into every bite. The trick of tossing the chips in seasoning straight from the oven is a small but brilliant move — the heat helps everything cling and the apple cider vinegar adds a subtle tang that makes the ranch flavor pop. Coconut oil keeps things simple and gives the chips a light, clean finish as they cool into their final crunch. Make a double batch, because these go fast.
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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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