Almond Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a subtly earthy, aromatic kick. Coconut oil keeps things simple and dairy-free, and a finishing squeeze of lime juice adds a bright pop that makes the whole batch feel a little more special. For anyone navigating nut allergies, store-bought chip options can be a minefield of shared-facility warnings — making these from scratch with a short, clean ingredient list is a genuinely stress-free alternative. The mandoline technique is the real secret here: uniform slices mean even browning and that satisfying snap you want in every bite. They keep well in an airtight container, so you can make a batch ahead 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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