Celery 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 bold, earthy kick that store-bought versions rarely deliver. Coconut oil helps each slice crisp evenly while adding a subtle richness that ties the whole thing together. The optional squeeze of fresh lime juice at the end brightens everything up and makes the flavors pop in the best way. Because the ingredient list is so clean and straightforward, this is a genuinely worry-free snack — no hidden additives, no mystery seasonings, just real food done right. Slicing the plantains thin and uniform is the key move here, so a mandoline is your best friend if you have one. Make a double batch, because these go fast straight off the rack.
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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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