Paleo 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 or dairy ingredient in sight. Green plantains are the real star here — sliced paper-thin and baked in coconut oil, they transform into golden, shatteringly crisp chips that hold up beautifully to bold seasoning. The ranch blend is built from dried parsley, chives, dill, garlic powder, and onion powder, so you get that familiar tangy flavor using nothing but real herbs and spices. A splash of apple cider vinegar tossed on while the chips are still hot is the clever trick that makes the seasoning cling and gives the whole batch a subtle brightness. Store-bought ranch chips are almost always off the table due to buttermilk, hidden starches, and seed oils, so making your own batch at home is genuinely satisfying. These are the kind of snack you set out to share and then quietly eat most of yourself before anyone else arrives.
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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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