Turkey 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 subtly earthy, aromatic kick. Coconut oil helps each slice crisp up without any heaviness, while a finishing drizzle of fresh lime juice adds a bright pop that ties everything together. The key to getting that perfect crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless, but a sharp knife and a little patience work just as well. These are completely free from poultry in any form, so there's no need to scan labels or second-guess store-bought snack bags. They're naturally made from whole, simple ingredients, which means you know exactly what you're eating. Serve them fresh from the rack or stash them in an airtight container for a few days of easy, craveable snacking.
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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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