Macadamia Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. 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 that store-bought versions rarely deliver. Coconut oil helps each slice crisp evenly while adding a subtle richness that ties the whole thing together. A final hit of fresh lime juice is optional but genuinely transforms the flavor — bright and tangy against all that warm spice. The mandoline step is worth the extra care, because uniform slices are the real secret to getting that perfect snap. These are naturally free from the tree nuts that often sneak into packaged snack foods, so you can munch without scanning an ingredient label for unwanted additions. Make a double batch if you can — they keep well in an airtight container, but they rarely last long enough to find out.
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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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