Pecan 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 nut in sight. Green plantains are the star here — sliced paper-thin and baked in coconut oil until they turn golden and shatteringly crisp at the edges. The homemade ranch seasoning is a clever blend of dried parsley, chives, dill, garlic, and onion powder, with a splash of apple cider vinegar tossed on while the chips are still hot so every bit of flavor sticks. That vinegar trick is the secret weapon — it mimics the tangy zip of traditional ranch and helps the dry seasoning cling beautifully to each chip. Store-bought chip blends can be a minefield of shared processing lines and mystery seasonings, so making your own from scratch means you know exactly what's in the bag. These are ideal for snacking straight off the pan, piling into a bowl for game day, or serving alongside your favorite dip. Let them cool completely before you dig in — that last ten minutes of resting time is what takes them from good to genuinely crispy perfection.
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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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