Pregnancy Friendly Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that salty snack craving in the most satisfying way. Green plantains are naturally starchy and mild, making them the perfect canvas for turmeric and ginger — two ingredients that are not only safe during pregnancy but genuinely comforting. Coconut oil keeps everything crisp without any of the processed additives or mystery ingredients you'd find on a store-bought chip label, which matters a lot when you're reading every label twice. The thin, uniform slices bake up beautifully in the oven, so you get that deep crunch without any frying. A little squeeze of fresh lime juice at the end brightens the whole thing and cuts through the richness just enough. These are the kind of snacks you can feel good about reaching for between meals, whether you're dealing with a craving at noon or a late-night munch session.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!