Legume Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips hit that salty-snack craving without a single bean, lentil, or pea in sight. Green plantains are the star here — sliced paper-thin and tossed in melted coconut oil with turmeric and ginger before going into a hot oven, where they transform into deeply flavored, satisfying crisps. The mandoline technique is the real secret to getting that uniform crunch, since even thickness means every chip bakes at the same rate and comes out perfectly firm. A finishing drizzle of fresh lime juice adds a bright pop that makes the warm spices sing even louder. Store-bought chip options can be a minefield of hidden legume-derived ingredients or shared-facility warnings, so making your own batch at home puts you fully in control. These keep well in an airtight container for a few days, though they rarely last that long once people start snacking.
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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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