Oats 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 grain-based chips that often sneak oats or oat-derived ingredients into their coatings and seasonings. Here, every ingredient is straightforward — coconut oil, turmeric, ginger, sea salt, and an optional hit of fresh lime — so you know exactly what you're eating. The turmeric gives each chip a gorgeous amber hue and an earthy, slightly peppery depth that pairs perfectly with the natural sweetness of the plantain. Slicing thin and uniform is the real secret to getting that satisfying crunch, and a mandoline makes the job quick and consistent. A finishing squeeze of lime juice adds a bright, citrusy lift that takes the whole batch from good to genuinely addictive. These keep well in an airtight container, so making a double batch is always a smart move.
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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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