Peanut 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 ingredient that raises red flags for peanut-sensitive households. Green plantains are sliced paper-thin and tossed in coconut oil before hitting the oven, where they transform into golden, shatteringly crisp rounds that rival anything you'd pull from a bag. The homemade ranch seasoning — dried parsley, chives, dill, garlic, and onion powder — comes together in minutes and clings beautifully to the hot chips thanks to a quick drizzle of apple cider vinegar right out of the oven. That little vinegar trick is the secret weapon here: it acts as a binder so every chip is evenly coated in flavor rather than leaving half the seasoning at the bottom of the bowl. Store-bought flavored chips can be a minefield of shared-facility warnings and mystery "natural flavors," so making your own means you know exactly what went into every crunchy bite. 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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