Nightshade Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single ingredient that falls into the nightshade family. Conventional chip options — even many "natural" varieties — often sneak in paprika, chili powder, or tomato-based seasonings, making the snack aisle a minefield. Here, green plantains get tossed in coconut oil, turmeric, and ginger for a flavor that's earthy, subtly bright, and completely safe to reach for by the handful. The key is slicing the plantains as thin and uniform as possible so every chip bakes evenly and crisps up properly as it cools on the rack. A finishing drizzle of fresh lime juice adds a little pop of acidity that makes the whole batch feel surprisingly sophisticated. These keep well in an airtight container, so you can make a full double batch and snack confidently 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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