Sesame 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 satisfying starchy bite that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a bold, earthy depth that plain potato chips simply can't compete with. Store-bought chip options can be a minefield for anyone avoiding sesame, with shared fryers and ambiguous seasoning blends making label-reading feel like a full-time job — so making your own is genuinely the smarter move. Coconut oil keeps things clean and adds a subtle richness, while a finishing squeeze of fresh lime juice brightens the whole batch in the best possible way. The key to getting that perfect crunch is slicing the plantains as thin and uniform as possible, so a mandoline is your best friend here. They crisp up even more as they cool, so try to resist eating them straight off the pan — though no promises that's actually possible.
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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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