Rice 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 bold, earthy flavor with just enough heat. Coconut oil helps them crisp up without any frying, so you get that addictive crunch through a surprisingly simple baking process. A finishing drizzle of fresh lime juice adds a bright pop that ties everything together. For anyone navigating a grain-free or rice-free lifestyle, packaged snack foods can feel like a minefield of hidden fillers and starchy coatings — this recipe sidesteps all of that with a clean, short ingredient list you can actually trust. Slice them thin and uniform, keep a close eye on the final few minutes in the oven, and you'll pull out trays of perfectly crisp chips that store well for 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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