Gut Friendly Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without any of the gut-disrupting ingredients hiding in most store-bought options. Green plantains are naturally high in resistant starch, which acts as a prebiotic and feeds the beneficial bacteria in your digestive system — making them a genuinely smart choice, not just a trendy swap. Coconut oil keeps things dairy-free and light, while turmeric and ginger bring their well-known anti-inflammatory properties to every single chip. The key to getting that perfect crunch is slicing as thin and uniform as possible — a mandoline makes this effortless — and giving each chip enough room on the pan so it bakes rather than steams. A final drizzle of fresh lime juice adds a bright, zippy finish that makes the whole batch feel a little more special. These keep well in an airtight container, so you can make a full batch ahead and have a clean, feel-good snack ready whenever the craving hits.
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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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