Capsaicin Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single drop of hot pepper in sight. So many store-bought chip options are dusted with chili powder or cayenne, making the snack aisle a bit of a minefield when you're avoiding capsaicin — but this recipe keeps things completely heat-free while still delivering serious flavor. Green plantains bring a neutral, starchy base that crisps up beautifully in the oven, and the combination of turmeric and ginger gives each chip an earthy, subtly aromatic depth that feels anything but plain. Coconut oil helps the seasoning cling evenly and encourages that satisfying crunch you want from a chip. The mandoline step is worth the extra care — uniform slices mean every chip bakes at the same rate, so you get a consistent golden batch rather than a mix of burnt edges and soft centers. A finishing drizzle of fresh lime juice adds a bright pop that ties everything together. These keep well in an airtight container, so you can make a batch ahead and snack all week without compromise.
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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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