Seeds Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips hit that satisfying snack craving without a single seed in sight. Green plantains are the star here — sliced paper-thin on a mandoline and tossed in coconut oil with ground turmeric and ginger before they ever see the oven. That combination of anti-inflammatory spice and tropical starch creates a chip that tastes far more complex than its short ingredient list suggests. The baking method is key: a two-stage flip ensures even browning, and the chips firm up beautifully as they cool on the rack. A finishing drizzle of fresh lime juice adds a bright, citrusy pop that makes the whole thing feel almost restaurant-worthy. Store-bought chips are a minefield of hidden seed-derived oils and shared processing lines, so making your own batch at home is genuinely worth the effort. Keep a container on the counter and they'll disappear faster than you'd expect.
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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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