Corn Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single ingredient that could cause concern for corn-sensitive eaters. Store-bought chips are a minefield — corn starch, corn-derived citric acid, and modified food starch hide in the most unexpected places — so making your own is genuinely the smarter move. Green plantains bring a neutral, starchy base that crisps up beautifully in the oven, while coconut oil, turmeric, and ginger layer in earthy, slightly exotic flavor that feels anything but plain. The mandoline technique is the real secret here: ultra-thin, uniform slices mean every chip bakes evenly and shatters with that perfect snap. A finishing drizzle of fresh lime juice adds a bright pop that ties everything together. These keep well in an airtight container, so you can make a batch ahead and have a safe, craveable snack ready whenever the mood strikes.
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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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