Turkey 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 you'd need to second-guess. 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 is where things get really fun: dried parsley, chives, dill, garlic, and onion powder come together with a splash of apple cider vinegar that helps the whole blend cling to each hot chip as it comes out of the oven. That vinegar trick is a small detail that makes a huge difference, giving every bite a bright, tangy punch that store-bought chips rarely nail. Because you're building the seasoning yourself from pantry staples, there's no mystery blend or hidden poultry-derived flavoring to worry about — just clean, straightforward ingredients you can actually read. Let them cool completely on the pan and they'll crisp up beautifully, making them perfect for snacking straight from the bowl or serving alongside your favorite dip.
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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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