Emulsifier Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. 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 bold, earthy flavor with just a hint of heat. Store-bought chips are notorious for sneaking in lecithin, mono- and diglycerides, and other emulsifying agents — often buried in the fine print — so making your own is the cleanest way to know exactly what you're eating. Here, the only fat is coconut oil, which coats each slice naturally without any additives to help it bind or spread. The optional squeeze of fresh lime juice at the end brightens everything up and adds a subtle tang that plays beautifully against the turmeric. Slicing the plantains as thin and uniform as possible is the real key to getting that satisfying snap, so a mandoline is your best friend here. Let them cool on a rack before diving in — they crisp up even more as they rest.
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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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