Nutmeg Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a bold, earthy kick without relying on any of the warming spices that can sneak into store-bought versions. Coconut oil helps each slice crisp up evenly while adding a subtle richness that plays perfectly against the bright optional hit of lime juice at the end. The mandoline technique is the real secret here — uniform slices mean consistent browning and that addictive, shatteringly thin texture you want in a chip. Many packaged snacks in this category lean on blended spice mixes that can include unwanted additions, so making these at home puts you fully in control of every ingredient on the list. They store well in an airtight container, which means you can batch them out and have a ready-to-go snack for days.
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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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