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 store-bought options rarely deliver. Coconut oil helps each slice turn perfectly golden without any need for deep frying, keeping things clean and simple from start to finish. A finishing drizzle of fresh lime juice adds a bright pop that ties all the flavors together. For anyone navigating grain sensitivities, this recipe is naturally built around whole, single-ingredient foods — no flours, no fillers, nothing to second-guess on the label. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, so a mandoline really earns its place here. Make a double batch if you can, because these go fast straight off the cooling rack.
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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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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