Paraben Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about ranch-flavored snacking without any of the synthetic preservatives or additives that make store-bought options a concern. Green plantains are the star here — sliced paper-thin and baked in 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 entirely from dried herbs and spices you likely already have in your pantry: parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger for warmth. A quick drizzle of apple cider vinegar right out of the oven is the clever trick that makes all that seasoning cling to every chip while adding a subtle tang that tastes just like the real thing. Because you're controlling every single ingredient from start to finish, there's no guesswork about what's actually in your snack bowl. Let them cool completely on the pan and they'll crisp up even further — if you can wait that long.
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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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