Chicken 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 crisps up beautifully in the oven, and the combination of turmeric and ginger gives every chip a bold, earthy flavor that store-bought versions rarely come close to matching. Coconut oil helps the slices turn perfectly golden while keeping things completely plant-based, so there's no concern about hidden poultry-derived ingredients or cross-contact that can sneak into processed snack foods. The key to getting that addictive crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this a breeze — and giving them enough space on the baking sheet so they roast rather than steam. A final drizzle of fresh lime juice adds a bright, citrusy lift that ties all the warm spices together. These chips are just as good straight off the rack as they are tucked into an airtight container for snacking throughout the week.
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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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