Nitrate & Nitrite Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchiness that crisps up beautifully in the oven, making them a genuinely compelling alternative to anything you'd grab from a bag. The seasoning is simple but bold — turmeric and ginger give every chip an earthy, slightly peppery warmth, while a finishing squeeze of lime adds a bright little kick that ties it all together. Because the whole recipe is built from whole, unprocessed ingredients, there's no need to squint at a label wondering what's hiding in the fine print. Coconut oil helps the slices crisp evenly and carries the spices into every bite without any of the additives that show up in commercial snack foods. Slicing the plantains thin and uniform is the real key to success here — a mandoline makes it effortless, and the payoff is a batch of chips with perfectly crisp edges and zero soggy spots. Make a double batch if you can, because these go fast.
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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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