Soy 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 subtle earthiness with just enough heat. Coconut oil does all the heavy lifting here — it coats each slice evenly and crisps up without any of the processed additives or hidden legume derivatives that sneak into so many store-bought chip options. A mandoline is your best friend for getting those paper-thin, uniform rounds that bake evenly and shatter with the perfect snap. The optional squeeze of fresh lime juice at the end is a small touch that makes a big difference, brightening the whole flavor profile. These keep well in an airtight container, so you can make a batch ahead and have a clean, wholesome snack ready whenever the craving hits.
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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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