Shellfish 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 fragrant, subtly earthy kick. Coconut oil helps them crisp up without any deep-frying, so the result feels indulgent but is genuinely simple to pull off. The mandoline technique is the real secret here — thin, uniform slices mean even browning and that addictive crunch you want from a chip. A finishing drizzle of fresh lime juice brightens everything up and adds just enough zing to balance the warm spices. Store-bought snack bags often come with long ingredient lists and shared-facility concerns, but this recipe keeps things clean with just a handful of whole-food pantry staples. Make a double batch if you can — they go fast.
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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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