Pescatarian Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about a classic ranch-flavored snack without a single ingredient that conflicts with a fish-forward, meat-free lifestyle. Green plantains are the real star here — sliced paper-thin and baked with coconut oil, they transform into golden, shatteringly crisp rounds that put any bagged chip to shame. The homemade ranch seasoning blend of parsley, chives, dill, garlic, and onion powder comes together in minutes, and tossing the chips straight from the oven means every slice gets coated while the heat is still working in your favor. A quick drizzle of apple cider vinegar ties it all together with a subtle tang that makes the flavors pop. Store-bought ranch chips often sneak in dairy, artificial flavors, or additives you'd rather skip, so making your own gives you full control over what goes into the bowl. These are ideal for snacking, dipping, or serving alongside a seafood spread where you want something light and crunchy on the side. Let them cool completely on the pan and they'll crisp up beautifully — if they last 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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