Paraben Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips deliver serious snack satisfaction with a short, clean ingredient list you can actually trust. For anyone navigating parabens — which can sneak into processed snacks through certain preservatives and additives — making chips from scratch is one of the smartest moves you can make. Green plantains, coconut oil, turmeric, ginger, and sea salt are the whole story here, with an optional squeeze of fresh lime to brighten everything up. The key to that satisfying crunch is slicing the plantains as thin and uniform as possible, then giving them enough oven time to firm up completely — they crisp even more as they cool on the rack. Turmeric brings a gorgeous golden color and earthy depth, while ginger adds just enough warmth to keep things interesting without overwhelming the natural starchiness of the plantain. These are the kind of chips that disappear fast, but they also keep well in an airtight container for a few days, making them a great prep-ahead snack for the week.
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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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