Xanthan Gum Free Ranch-Style Plantain Chips
Crispy, herby, and dangerously snackable, these baked plantain chips deliver everything you love about ranch-flavored snacks without a single additive or thickener in sight. Green plantains are the secret weapon here — sliced paper-thin and baked in coconut oil, they turn golden and shatteringly crisp in a way that rivals anything from a bag. The homemade ranch seasoning is a bright blend of dried parsley, chives, dill, garlic, and onion powder, with a clever splash of apple cider vinegar tossed on while the chips are still hot so every last fleck of seasoning sticks. Store-bought flavored chips are notorious for hiding unexpected additives, so making your own means you know exactly what went into the bowl. The technique is straightforward — a mandoline, a hot oven, and a little patience while they cool is all it takes to get that satisfying crunch. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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