Pregnancy Friendly Ranch-Style Plantain Chips
Crunchy, herby, and completely satisfying, these baked plantain chips hit that salty snack craving without any of the ingredients you're trying to avoid right now. Green plantains are a fantastic whole-food base — naturally starchy and sturdy enough to crisp up beautifully in the oven with just a little coconut oil and sea salt. The homemade ranch seasoning is the real star here, blending dried parsley, chives, dill, garlic, and onion into a flavor-packed coating that clings to every chip the moment it comes out of the oven. That quick drizzle of apple cider vinegar while the chips are still hot is a clever trick that makes the seasoning stick and adds a subtle tang that keeps you reaching for more. Baking instead of frying means you're in full control of what goes into every bite — no mystery oils, no preservatives, no label-reading stress. These are the kind of snacks you can feel genuinely good about during pregnancy, made from a short list of simple, recognizable ingredients. Let them cool completely on the pan and they'll crisp up into the satisfying crunch you've been craving.
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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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