Peanut 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 starchy, satisfying bite that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a fragrant, earthy depth you won't find in any store-bought bag. Coconut oil helps each slice crisp up evenly while adding a subtle richness that ties the whole thing together. A final hit of fresh lime juice is optional but highly recommended — it brightens all those warm flavors in the best way. The key to getting that perfect crunch is slicing the plantains as thin and uniform as possible, so a mandoline really earns its keep here. Because everything is made from scratch with simple, whole ingredients, you know exactly what's going in the bowl — no shared-facility guesswork, no label anxiety, just clean and craveable snacking.
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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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