Fish Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchiness that crisps up beautifully in the oven, and the combination of turmeric and ginger gives every chip a fragrant, earthy kick that store-bought versions rarely deliver. Coconut oil coats each slice evenly, helping them bake to that perfect golden edge without any deep frying required. A mandoline makes quick work of getting the slices thin and uniform, which is the real secret to achieving that addictive crunch. The optional squeeze of fresh lime juice at the end brightens everything up and adds just enough contrast to the warm spices. These chips are completely free from seafood and any fish-derived ingredients — no hidden anchovy paste or fish sauce lurking in the seasoning, just clean, whole-food pantry staples. Make a double batch if you can, because they vanish well before the three-day storage window even becomes relevant.
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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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