Carrageenan Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single questionable additive in sight. Store-bought chips and flavored snacks are notorious for sneaking in thickeners and stabilizers — including carrageenan — that have no business being in a simple chip, so making your own is genuinely the smarter move. Green plantains bring a starchy, neutral base that crisps up beautifully in the oven, while coconut oil, turmeric, and ginger create a fragrant, golden coating that tastes far more complex than the short ingredient list suggests. The mandoline technique is the real secret here — ultra-thin, uniform slices mean every chip bakes evenly and shatters with that perfect snap. A final drizzle of fresh lime juice adds a bright pop that balances the earthy warmth of the turmeric. These keep well in an airtight container for a few days, though they rarely last that long once people start snacking.
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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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