Cinnamon Free Turmeric Plantain Chips
Crispy, golden, and boldly seasoned, these baked plantain chips deliver serious snack energy without a trace of the warm spice that so many packaged chips sneak in. Green plantains are the star here — their firm, starchy flesh holds up beautifully to thin slicing and high heat, crisping into satisfying rounds that shatter with every bite. Coconut oil keeps things rich and helps the turmeric and ginger cling to every slice, giving each chip a gorgeous golden hue and a savory, earthy warmth that feels anything but plain. The mandoline technique is worth the extra step: uniform slices mean even browning, so you get a consistent batch rather than a mix of burnt edges and soft centers. A finishing hit of fresh lime juice is optional but genuinely transforms the whole bowl, cutting through the richness with a bright, citrusy lift. Store-bought snack chips are a minefield of spice blends and mystery seasonings, so making your own means you control exactly what goes in. These keep well in an airtight container, making them just as good for meal-prep snacking as they are straight off the cooling 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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