Dairy 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 give you a sturdy, starchy base that crisps up beautifully in the oven — no frying required, and absolutely no dairy anywhere in sight. Coconut oil does all the heavy lifting here, coating each thin slice and helping the turmeric and ginger bloom into something deeply savory and aromatic. The key is slicing as uniformly as possible so every chip bakes evenly and lands in that perfect crispy-but-not-burnt zone. A finishing hit of fresh lime juice adds a bright pop that makes the warm spices sing even louder. Store-bought chips often sneak in unexpected ingredients, so making your own means you know exactly what's in the bag — and these are genuinely better than anything off a shelf.
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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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