Vegetarian Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about ranch-flavored snacking without a single dairy ingredient in sight. Green plantains are the secret weapon here — sliced paper-thin on a mandoline and baked in coconut oil, they transform into golden, shatteringly crisp rounds that rival anything from a bag. The ranch seasoning is a clever blend of dried parsley, chives, dill, garlic, and onion powder, with a splash of apple cider vinegar tossed on while the chips are still hot so every last flake of seasoning sticks. That vinegar trick is genuinely brilliant — it mimics the tangy zip of classic ranch without any buttermilk or hidden dairy additives you'd have to scrutinize on a store-bought label. The whole process is straightforward and oven-based, so you get consistent crispness without standing over a pot of hot oil. Let them cool completely on the pan and they'll firm up into the kind of snack that disappears embarrassingly fast at a party or movie night.
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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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