Black Pepper Free Turmeric Plantain Chips
Crispy, golden, and warmly spiced, these baked plantain chips hit that satisfying crunch without a single grain of black pepper in sight. So many store-bought chip options sneak in pepper as a default seasoning, which makes finding a truly safe snack a real challenge — this recipe solves that problem beautifully. Green plantains get sliced paper-thin and tossed in melted coconut oil with turmeric and ginger, giving each chip a gorgeous color and a subtly earthy, aromatic flavor that feels anything but plain. The mandoline technique is the real secret here: uniform slices mean every chip bakes evenly and crisps up at the same rate, so you're not pulling out a mix of burnt edges and soggy centers. A finishing drizzle of fresh lime juice adds a bright pop that ties everything together without introducing any off-limits spices. These are the kind of snack you make once and immediately want to have on hand at all times — and the good news is they keep well in an airtight container for a few days, if they last that long.
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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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