MSG Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single additive or flavor enhancer in sight. Store-bought chips are one of the sneakiest places for hidden glutamates and seasoning blends to creep in, so making your own is genuinely the cleanest route to a crispy, bold-flavored snack. Green plantains bring a starchy, neutral base that crisps up beautifully in the oven, while coconut oil, turmeric, and ginger do all the heavy lifting on flavor — no shortcuts needed. The turmeric gives each chip a gorgeous golden hue and a subtle earthiness, and the ginger adds just enough warmth to keep things interesting. A mandoline makes quick work of getting those paper-thin, even slices that bake up uniformly crisp rather than chewy in the middle. A finishing drizzle of fresh lime juice is optional but highly recommended — it brightens everything and makes the spices pop. These keep well in an airtight container, so you can batch them out and have a genuinely clean snack ready to grab all week.
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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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