Artificial Food Coloring Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that salty-savory snack craving without a single synthetic dye or questionable additive in sight. Store-bought chips are a minefield for anyone avoiding artificial colors — even "plain" varieties can sneak in dyes for uniformity or coating appeal — so making your own is genuinely the smarter move. Green plantains give you a sturdier, less sweet base than ripe ones, and slicing them paper-thin on a mandoline is the key to getting that satisfying, audible crunch. Turmeric and ginger do all the heavy lifting here, lending a warm, earthy depth and that gorgeous amber hue that comes entirely from real spice — no Yellow 5 required. Coconut oil helps the slices crisp evenly in the oven while keeping the ingredient list short and clean. A finishing hit of fresh lime juice brightens everything up and adds just enough contrast to make these wildly snackable. They keep well in an airtight container, but honestly, they rarely last long enough to need storing.
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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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