Gelatin Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips deliver serious snack satisfaction with nothing but whole, straightforward ingredients. Green plantains bring a starchy, neutral base that crisps up beautifully in the oven, while coconut oil helps each slice turn golden without any need for additives or stabilizers. The turmeric and ginger combo gives every chip a fragrant, earthy kick that makes plain potato chips feel pretty boring by comparison. A finishing squeeze of lime juice brightens the whole thing and adds just enough zing to keep you reaching back into the bowl. Many store-bought chip options sneak in unexpected additives or coatings that can be hard to verify, so making your own means you know exactly what went into the bag. The mandoline step is worth the extra minute — uniform slices mean even browning and that satisfying, audible crunch in every single bite. These keep well in an airtight container, so you can make a batch ahead and have a reliable, flavorful snack ready to go all week.
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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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