Beef Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains give you a sturdy, starchy base that crisps up beautifully in the oven — no frying required — while coconut oil, turmeric, and ginger layer in an earthy, subtly aromatic flavor that makes plain potato chips feel boring by comparison. The optional squeeze of fresh lime juice at the end brightens everything up and adds just enough zing to keep you reaching back into the bowl. Slicing the plantains as thin and uniform as possible is the real key here, so a mandoline is your best friend if you have one. These chips are completely plant-based and built from whole, straightforward ingredients, so there's no label-reading stress or mystery additives to worry about. They store well in an airtight container for a few days, but honestly, they rarely make it that far.
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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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