Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in melted coconut oil with ground turmeric and ginger, then baked until they shatter satisfyingly at the edges — no fryer, no fuss. The turmeric gives each chip a gorgeous amber hue and an earthy depth that pairs beautifully with the subtle sweetness of the plantain, while a finishing squeeze of lime juice adds a bright little kick if you're feeling it. Store-bought snack chips can be a minefield when you're avoiding tree nuts, since shared production lines and flavoring blends are notoriously hard to verify — making a batch from scratch with these clean, straightforward ingredients is genuinely the easier call. The key to getting that perfect crunch is slicing as uniformly as possible and keeping a close eye during the final few minutes of baking, since thin chips can turn on you quickly. Let them cool on a rack and they'll crisp up even further, making them totally snack-bowl worthy. Sealed in an airtight container, they'll stay crunchy for up to three days — though honestly, they rarely last that long.
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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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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