Pescatarian 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 subtly earthy, aromatic kick. Coconut oil helps them crisp without any heaviness, and a final drizzle of fresh lime juice adds just enough brightness to make the whole thing pop. The key to getting that perfect crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless, but a sharp knife and a little patience work just as well. These are completely plant-based, so they fit naturally into a pescatarian lifestyle without any substitutions or workarounds needed. They keep well in an airtight container, which means you can make a batch ahead and have a genuinely satisfying snack ready to go 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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