Turmeric Free Ranch-Style Plantain Chips
Crispy, golden, and dusted with a herby ranch blend, these baked plantain chips are the kind of snack that disappears fast. Green plantains slice up beautifully thin and bake into satisfying, crunchy rounds without any frying required — just coconut oil and a hot oven doing all the work. The ranch seasoning is built from scratch using dried parsley, chives, dill, garlic, and onion powder, so you know exactly what's going into every bite. That little drizzle of apple cider vinegar tossed on while the chips are still hot is the secret move — it helps the seasoning cling and adds a subtle tang that makes the whole flavor pop. Store-bought seasoning blends and flavored chips can be sneaky about hidden spices, so mixing your own from simple pantry staples keeps things clean and completely in your control. Let them cool fully on the pan and they'll crisp up even more, making it nearly impossible to stop at just one handful.
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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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