Oats 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 grain in sight. Green plantains are the real star here — sliced paper-thin and baked with coconut oil until they turn golden and shatteringly crisp, they're a naturally sturdy base that holds up beautifully to bold seasoning. The ranch blend is built from scratch using 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 packets, no hidden fillers. A quick drizzle of apple cider vinegar tossed on while the chips are still hot is the secret move that makes all that seasoning stick and gives the flavor a subtle tangy lift. Store-bought flavored chips can be a minefield when you're avoiding oats, since shared production lines and unexpected thickeners show up in the most unlikely places — making these from scratch is genuinely the safer and tastier call. Let them cool completely on the pan and they'll crisp up into the kind of snack that disappears faster than you'd expect.
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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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