Breastfeeding Friendly Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that salty snack craving without any of the processed ingredients that can feel questionable when you're nursing. Green plantains are a great source of resistant starch and complex carbohydrates, making them a genuinely nourishing base for a snack that actually satisfies. Turmeric and ginger bring anti-inflammatory properties to every bite — two ingredients that many breastfeeding parents actively seek out during the postpartum period. Coconut oil keeps things simple and dairy-free, so there's no guesswork about what's going into your body and, by extension, your baby's. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this easy — and giving them enough time in the oven to firm up completely before pulling them out. A finishing drizzle of fresh lime juice adds a bright pop that makes these taste way more elevated than a typical homemade chip. Batch a tray on a Sunday and you'll have a wholesome, grab-and-go snack ready for the whole week.
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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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