Chestnut 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 deeply savory, slightly earthy flavor that store-bought versions rarely match. Coconut oil helps each slice crisp evenly while adding a subtle richness that ties the whole thing together. A final hit of fresh lime juice is optional, but it brightens the whole bowl and makes the spices pop. The mandoline technique is the real secret here — ultra-thin, uniform slices mean consistent browning and that addictive snap in every bite. These are naturally free from the tree nuts and specialty ingredients that can sneak into packaged snack foods, so you can munch without second-guessing the label. Make a double batch if you can, because they genuinely keep well in an airtight container and taste just as good the next day.
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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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