Gluten Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips are the kind of snack that disappears fast. Green plantains are naturally starchy and sturdy, which means they crisp up beautifully in the oven without any wheat-based coatings or fillers — just clean, simple ingredients that happen to be completely grain-free. The combination of turmeric and ginger gives every chip a gorgeous color and a subtle earthy warmth, while coconut oil helps them achieve that satisfying crunch you'd expect from a bag of store-bought chips. Slicing them thin and uniform is the real secret here — a mandoline makes quick work of it and ensures even baking so you don't end up with a mix of burnt edges and soft centers. A finishing drizzle of fresh lime juice is optional but highly recommended; it adds a bright pop that balances the richness of the coconut oil perfectly. These keep well in an airtight container for a few days, though honestly they rarely make it that long.
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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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