Eggless Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears faster than you can make them. Green plantains bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a deeply savory, slightly earthy flavor with just a hint of heat. Coconut oil is the only fat you need here — it coats each slice evenly and helps them crisp up without any frying or fuss. A mandoline makes quick work of getting those paper-thin, uniform rounds that bake evenly and shatter with every bite. The optional squeeze of fresh lime juice at the end is a small touch that makes a big difference, brightening all those warm, toasty notes. Store-bought chips often sneak in additives or shared-facility allergens, so making your own means you know exactly what's in the bag. These keep well in an airtight container, but honestly, they rarely make it that far.
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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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