Mushroom Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears faster than you can make them. Green plantains bring a starchy, satisfying bite that crisps up beautifully in the oven, and the combination of turmeric and ginger gives every chip a bold, earthy flavor with just a hint of heat. Coconut oil helps the slices turn perfectly golden without any frying, and a finishing drizzle of fresh lime juice adds a bright pop that makes the whole thing feel a little fancy for something so simple. The key is slicing the plantains as thin and uniform as possible — a mandoline makes this easy — so every chip bakes evenly and crisps up at the same rate. There are no hidden ingredients to worry about here, just a short list of whole-food pantry staples that are naturally free from fungi-derived additives or flavorings. 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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