Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about a classic ranch snack without a single grain 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 blend of dried parsley, chives, dill, garlic, and onion powder is miles ahead of anything from a packet, and a quick hit of apple cider vinegar right out of the oven helps every bit of that flavor cling to the chips. Store-bought flavored chips can be a minefield of hidden grain-based ingredients and shared production lines, so making your own batch at home puts you fully in control. The technique is straightforward — a mandoline or a steady hand with a sharp knife, one baking sheet, and a little patience while they cool is all it takes. These are the kind of snack that disappears fast, so you might want to double the batch.
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Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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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