Pecan 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 deeply savory, slightly earthy flavor with just a hint of heat. Coconut oil helps each slice crisp up evenly without any need for deep frying, so you get that addictive crunch through a surprisingly clean process. A finishing squeeze of lime juice is optional but highly recommended — it brightens the whole thing and cuts through the richness in the best way. Store-bought chip options can be a minefield when you're navigating shared facilities and ambiguous ingredient lists, so making your own means you know exactly what's in the bag. The mandoline step is worth the extra care; thin, uniform slices are the real secret to getting that satisfying snap. These keep well in an airtight container, but honestly, they rarely make it that far.
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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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