Citric Acid Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without any of the additives hiding in store-bought bags. Most commercial chips rely on citric acid as a preservative or flavor enhancer, which makes finding a truly clean option genuinely frustrating — this recipe sidesteps that entirely by keeping the ingredient list short and straightforward. Green plantains bring a neutral, starchy base that crisps up beautifully in the oven, while coconut oil, turmeric, and ginger layer in earthy, subtly warming flavor. The mandoline technique is the real secret here: ultra-thin, uniform slices mean every chip bakes evenly and comes out with that satisfying snap. A light drizzle of fresh lime juice at the end is optional but adds a bright lift that makes the whole batch feel a little more special. These are genuinely hard to stop eating, and knowing exactly what went into them makes every handful even better.
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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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