Pistachio Free Turmeric Plantain Chips
These golden, warmly spiced chips are the kind of snack that disappears fast — crispy, savory, and just a little exotic thanks to the earthy turmeric and hint of ginger. Green plantains bake up beautifully thin and crunchy, giving you that satisfying chip texture without any frying. Coconut oil helps each slice turn golden at the edges while carrying the spices evenly across every round, so the flavor is consistent from the first chip to the last. A finishing drizzle of fresh lime juice adds a bright pop that makes the whole thing feel a little more special. Store-bought snack mixes and flavored chips can be a minefield when you're avoiding tree nuts, but this recipe keeps things clean and straightforward — every ingredient is right there in front of you. They store 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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