Lupin Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips are the kind of snack that disappears fast. Green plantains give you a sturdy, starchy base that crisps up beautifully in the oven, while turmeric and ginger add an earthy, slightly exotic depth that makes plain potato chips feel boring by comparison. Coconut oil helps each slice turn perfectly golden without any need for deep frying, and a finishing squeeze of lime juice brightens the whole thing up. Store-bought snack foods can be a minefield when you're avoiding certain legume-derived ingredients, so making your own from scratch means you know exactly what's in every chip. The mandoline technique is the real secret here — uniform, paper-thin slices mean even browning and that satisfying shatter when you bite in. They keep well in an airtight container for a few days, but 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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