BHA & BHT Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single synthetic preservative in sight. Most store-bought chips rely on BHA or BHT to extend shelf life, which means the snack aisle can feel like a minefield when you're trying to keep those additives out of your diet. Here, every ingredient is straightforward and clean — green plantains, coconut oil, turmeric, ginger, and sea salt — so you know exactly what you're eating. The turmeric gives each chip a gorgeous golden hue and a subtle earthiness, while the ginger adds just enough warmth to keep things interesting. Slicing the plantains thin and uniform is the real key to getting that satisfying crunch, and the oven does the rest of the work for you. A finishing squeeze of fresh lime juice brightens everything up and makes these feel almost restaurant-worthy. They keep well in an airtight container, so you can make a batch ahead and have a genuinely clean snack ready to grab all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!