Citrus Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without relying on anything from a citrus-heavy ingredient list. Green plantains are the star here — their starchy, neutral base soaks up the earthy turmeric and gentle heat of ginger beautifully, resulting in a chip that tastes far more complex than its short ingredient list suggests. Coconut oil keeps everything dairy-free and adds a subtle richness that pairs perfectly with the warm spice blend. The lime juice listed at the end is entirely optional, so if you're avoiding citrus altogether, simply skip it and the recipe still delivers full flavor. Getting the slices paper-thin and uniform is the real key to success — a mandoline makes this effortless, but a sharp knife and a steady hand work just as well. They crisp up as they cool, so resist the urge to judge them straight out of the oven. Batch them on a Sunday and you'll have a crunchy, wholesome snack ready to grab all week long.
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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)
Can be omittedfresh lime juice
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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