Cashew Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a starchy, satisfying bite that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a fragrant, earthy kick that store-bought versions rarely deliver. Coconut oil helps each slice crisp up evenly while adding a subtle richness that ties the whole thing together. A finishing squeeze of lime juice is optional but genuinely worth it — it brightens the spice and adds just enough zing to keep you reaching for more. Many packaged snacks processed in shared facilities can be a minefield for anyone avoiding tree nuts, but making these at home means you control every single ingredient from start to finish. The mandoline technique is the real secret here: uniform slices mean even browning and that satisfying snap in every bite. Let them cool on a rack and they'll keep their crunch for 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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