Mustard Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips deliver serious snack satisfaction with just a handful of pantry staples. Green plantains are the star here — sliced paper-thin and tossed in melted coconut oil with ground turmeric and ginger before hitting the oven, they transform into shatteringly crisp rounds with a subtly earthy, aromatic flavor. For anyone navigating a mustard-free lifestyle, packaged chips and snack foods can be a minefield of hidden seasonings and shared-facility warnings, so making your own is genuinely the smarter move. Every ingredient in this recipe is straightforward and easy to verify, giving you full control over what goes into the bowl. A finishing drizzle of fresh lime juice adds a bright pop that plays beautifully against the turmeric's warmth. The key to getting that perfect crunch is slicing evenly and giving each chip its own space on the pan — patience during the bake pays off in a big way. These keep well in an airtight container, so a batch on Sunday means stress-free snacking all week 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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