Wheat 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 grain of wheat in sight. Green plantains are the real star here — sliced paper-thin and baked until golden, they develop a satisfying crispness that rivals anything you'd pull from a store bag. The homemade ranch blend of dried parsley, chives, dill, garlic, and onion powder is tossed on while the chips are still hot, so every bite is coated in bold, savory flavor. A splash of apple cider vinegar ties it all together with just enough tang to keep you reaching back into the bowl. Store-bought flavored chips can be a minefield of hidden wheat-based additives and starch fillers, so making your own from scratch puts you fully in control of what goes in. Coconut oil keeps things light and lets the natural sweetness of the plantain come through without overpowering the seasoning. Let them cool completely on the pan and they'll crisp up beautifully — if they last that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!