Paleo Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips hit that salty-savory snack craving without a single grain or processed ingredient in sight. Green plantains are naturally starchy and sturdy, which makes them ideal for slicing thin and baking into satisfying chips that actually snap. Coconut oil helps each round crisp up beautifully in the oven while carrying the turmeric and ginger into every bite — no seed oils, no mystery additives, just clean flavor. The mandoline step is worth the extra minute of setup; uniform slices mean even browning and that consistent crunch that makes a chip feel like a real chip. A finishing drizzle of fresh lime juice is optional but genuinely brightens the whole thing, cutting through the earthiness of the turmeric with a little citrus pop. They keep well in an airtight container for up to three days, so you can make a batch ahead and have a grab-and-go snack ready 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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