Honey Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears faster than you can make them. Green plantains bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a bold, earthy depth without any sweetener in sight. So many store-bought chip alternatives sneak in honey or agave for flavor or browning, but this recipe relies entirely on coconut oil and spice to get that gorgeous color and crunch. The key is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless — so each chip bakes evenly and crisps up properly as it cools on the rack. A finishing drizzle of fresh lime juice is optional but genuinely transforms the whole batch, cutting through the richness with a bright, citrusy pop. These keep well in an airtight container for a few days, though honestly they rarely last 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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