Barley Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips deliver serious snack satisfaction with nothing but whole, simple ingredients. Green plantains are the star here — sliced paper-thin and tossed in coconut oil with ground turmeric and ginger before hitting the oven, they transform into light, crunchy rounds with a subtly earthy, aromatic flavor. A finishing drizzle of fresh lime juice adds a bright pop that makes them genuinely hard to stop eating. Store-bought chip options can be a minefield when you're avoiding grain-based additives and hidden fillers, but every ingredient in this recipe is straightforward and easy to verify. The key to getting that perfect crunch is uniform slicing — a mandoline makes quick work of it — and giving each chip its own space on the baking sheet so nothing steams. They crisp up even more as they cool, so patience pays off. Keep a batch in an airtight container and you've got a snack that holds up beautifully 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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