Red Meat Allergy Friendly 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 satisfying starchiness that crisps up beautifully in the oven, and the combination of turmeric and ginger gives every chip a bold, earthy kick that plain potato chips simply can't compete with. Since the whole recipe is built around plants and coconut oil, there's no red meat or hidden animal-derived fats to worry about — just clean, simple ingredients you can feel good about. The optional lime drizzle at the end adds a bright pop of acidity that ties everything together and makes the flavors really sing. Getting the slices thin and uniform is the key move here, so a mandoline is your best friend if you have one. They crisp up further as they cool, so resist the urge to eat them straight off the pan — though we won't judge if you do. Keep a batch in an airtight container and you've got a ready-to-go snack for the next few days.
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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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