Brazil Nut Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a subtly earthy, aromatic kick. Coconut oil helps each slice crisp evenly while adding just a whisper of richness that plays perfectly against the optional squeeze of fresh lime at the end. The mandoline technique is the real secret here — uniform slices mean consistent browning and that addictive, shatteringly thin texture you want in a homemade chip. Unlike most store-bought snacks, you know exactly what's going into these, with a short, clean ingredient list and zero mystery additives to worry about. They're equally at home alongside a bowl of soup, served with your favorite dip, or eaten straight off the parchment while they're still warm from the oven.
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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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