Shellfish 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 that raises red flags for shellfish concerns. Store-bought flavored chips can be a minefield — shared fryers, seafood-adjacent seasonings, and vague "natural flavors" on the label make it hard to snack with confidence. Making your own means you know exactly what went into the bowl. Green plantains sliced paper-thin and baked in coconut oil get genuinely crispy, especially once they cool on the pan, and the homemade ranch blend of parsley, chives, dill, garlic, and onion powder is punchy and fresh in a way that no powder packet can match. The apple cider vinegar trick — tossed on while the chips are still hot — is the secret to getting all that seasoning to actually stick rather than fall to the bottom of the bowl. These are the kind of snack you make once and then immediately want to make again.
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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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