Sesame Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips hit that salty snack craving without a single drop of seed oil or hidden allergen in sight. Store-bought chip options can be a minefield when you're avoiding sesame — tahini, sesame oil, and "may contain" warnings have a way of showing up where you least expect them. Here, green plantains are sliced paper-thin, tossed in coconut oil, and baked until golden and firm, giving you that satisfying crunch that's genuinely hard to achieve at home. The ranch seasoning is the real star: a blend of dried parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger that comes together in seconds. A quick drizzle of apple cider vinegar right out of the oven helps every bit of seasoning cling to the hot chips, so the flavor is bold all the way through. Let them cool completely on the pan and they'll crisp up even further — patience is the only hard part of this whole recipe. These are the kind of snack you make once and immediately add to the regular rotation.
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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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