Pork 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 to second-guess. Green plantains are sliced paper-thin and tossed in coconut oil before hitting the oven, where they transform into golden, crispy rounds that rival anything you'd find in a bag at the store. The homemade ranch seasoning — built from dried parsley, chives, dill, garlic, and onion powder — gets a clever boost from a drizzle of apple cider vinegar tossed on while the chips are still hot, helping every bit of seasoning cling perfectly. Because everything here is made from scratch with whole, straightforward ingredients, there's no need to flip over a package hunting for hidden pork-derived additives like lard or certain flavor enhancers that can sneak into commercial chip seasonings. The baking method does all the heavy lifting, so you get that satisfying crunch without any deep-frying fuss. 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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