Anti Inflammatory Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips hit that satisfying snack craving without any of the inflammatory baggage that comes with conventional potato chips or seed oils. Green plantains are the star here — their firm, starchy flesh slices thin and crisps up beautifully in the oven, no deep fryer required. Coconut oil carries the turmeric and ginger evenly across every slice, and both of those spices are well-regarded for their role in a low-inflammation lifestyle, making this snack genuinely functional as well as delicious. The key to getting that perfect shatter is slicing as uniformly as possible and giving each chip its own space on the pan — patience with the single layer pays off big. A final drizzle of fresh lime juice adds a bright, citrusy lift that makes the whole thing feel a little more elevated than your average chip bowl. They crisp up even more as they cool, so resist the urge to eat them straight off the pan. Keep a batch in an airtight container and you'll have a clean, craveable snack ready to go for days.
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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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