Seed Oil Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips deliver serious snack satisfaction without a drop of industrial vegetable oil in sight. Coconut oil does all the heavy lifting here, coating each thin slice in a way that crisps up beautifully in the oven while keeping the ingredient list clean and intentional. The combination of turmeric and ginger gives every chip a subtly earthy, aromatic kick that makes it nearly impossible to stop at just a handful. Most store-bought chips — even the "natural" ones — rely on sunflower, canola, or safflower oil, so making your own is the only way to know exactly what you're eating. The mandoline technique is the real secret weapon: uniform slices mean even browning and that satisfying snap you want from a chip. A finishing squeeze of lime juice adds a bright pop that ties the whole thing together. These keep well in an airtight container, so you can batch them ahead and have a genuinely crave-worthy snack ready to go all week.
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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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