Walnut 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 nut in sight. Green plantains are the real star here — sliced paper-thin and baked in coconut oil, they turn gloriously golden and crisp in a way that rivals anything you'd pull from a bag at the store. The homemade ranch seasoning is a punchy 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 bite is deeply flavored. Store-bought flavored chips can be a minefield of shared-facility warnings and mystery seasonings, so making your own means you know exactly what went into the bowl. The technique is straightforward — a mandoline gets you those translucent, even slices that crisp up beautifully, and a two-stage bake ensures nothing comes out soggy or underdone. Let them cool completely on the pan and they'll shatter satisfyingly with every crunch. These are the kind of snack that disappears fast, so consider making a double 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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