Seed Oil 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 drop of canola, sunflower, or vegetable oil in sight. Coconut oil is the only fat here, giving each chip a clean, neutral richness that lets the seasoning shine rather than leaving that heavy, greasy aftertaste you get from most store-bought bags. The ranch blend — dried parsley, chives, dill, garlic, and onion — comes together in minutes, and the apple cider vinegar trick right out of the oven is the secret to getting every last bit of seasoning to cling to the chips. Slicing the green plantains paper-thin and baking them in a single layer is what takes these from soft and chewy to genuinely shatteringly crisp, so a mandoline really earns its keep here. Because you're building the seasoning from scratch, there's no mystery powder or industrial oil hiding in a flavor packet — just real, recognizable ingredients. Let them cool completely on the pan and they'll firm up into the kind of snack that disappears faster than you'd expect.
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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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