Lactose Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a starchy, satisfying bite that crisps up beautifully in the oven, and coconut oil keeps the whole thing completely free of dairy — no butter, no cream, no hidden milk solids to worry about. The turmeric and ginger combo gives every chip a subtle earthiness with just enough warmth to keep you reaching back into the bowl. Getting the slices razor-thin and uniform is the real key here — a mandoline makes it effortless, and the payoff is that satisfying, audible crunch. A final drizzle of fresh lime juice brightens everything up and cuts through the richness of the coconut oil in the best way. These keep well in an airtight container, so you can make a batch ahead and snack on them for days without losing that crisp texture.
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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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