Soy 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 drop of soy. Store-bought chips are a minefield for anyone avoiding soy — lecithin, soybean oil, and mystery "natural flavors" show up constantly on ingredient labels — so making your own is genuinely the smarter move. Green plantains sliced paper-thin and baked in coconut oil get beautifully golden and crisp, and the homemade ranch blend of parsley, chives, dill, garlic, and onion powder coats every chip in bold, savory flavor. The trick of tossing the chips in seasoning the moment they leave the oven — along with a quick drizzle of apple cider vinegar — means the herbs actually stick instead of falling to the bottom of the bowl. Letting them cool completely on the pan is the final step that takes them from good to shatteringly crisp. These are the kind of snack that disappears fast, so you might want to double the batch.
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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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