AIP Friendly Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that salty-snack craving without a single ingredient that conflicts with autoimmune protocol eating. Green plantains are thinly sliced and tossed in melted coconut oil with ground turmeric, ginger, and sea salt before going into a hot oven — no nightshades, no grains, no seed oils, just clean whole-food ingredients from start to finish. The double-bake method (flip halfway through, then watch closely at the end) is the real trick to getting that satisfying snap rather than a chewy, bendy chip. A squeeze of fresh lime juice at the end is optional but adds a bright little pop that makes the whole batch feel almost restaurant-worthy. Store-bought chip options can be a minefield of inflammatory oils and ambiguous seasonings, so knowing exactly what went into every crispy round is genuinely reassuring. This recipe makes four servings, so it's easy to batch on a Sunday and snack confidently all week long.
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Learn more →Ingredients
4 servings
- 2 large green plantains, peeled
- 2 tbsp coconut oil, melted
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tsp fresh lime juice (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- 2
Score the skin of each plantain lengthwise with a knife, then peel. Using a mandoline set to 1/16-inch (about 1.5 mm) or a very sharp knife, slice the plantains crosswise into rounds as thin and uniform as possible — uneven slices will brown at different rates.
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