Yeast 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 ingredient that could cause concern. Store-bought chips and seasoning packets are notorious for hiding yeast extracts, autolyzed yeast, or fermented flavor enhancers — so making your own is genuinely the smarter move. Here, the ranch flavor comes entirely from a homemade blend of dried parsley, chives, dill, garlic powder, onion powder, and ginger, so you know exactly what's going into every bite. A splash of apple cider vinegar tossed on while the chips are still hot gives that tangy ranch punch and helps the seasoning cling beautifully. Green plantains sliced paper-thin and baked in coconut oil turn shatteringly crisp as they cool, with golden edges that rival anything from a bag. This is the kind of snack that disappears fast, so you might want to double the 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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