Mediterranean Diet Friendly Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains are a fantastic source of resistant starch and pair beautifully with anti-inflammatory turmeric and ginger — ingredients that feel right at home in a plant-forward eating style. Coconut oil keeps things simple and dairy-free, while the optional squeeze of fresh lime juice at the end adds a bright, citrusy lift that takes the whole batch to another level. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, so a mandoline really earns its place here. Baking instead of frying means you get a lighter chip without sacrificing any of the crispy, snackable texture you're after. These are fantastic on their own, but they also hold up beautifully alongside dips, salsas, or anything you'd normally reach for a cracker to scoop. Make a double batch — they store well and won't last long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!