Vegetarian Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears faster than you can make them. Green plantains are the star here — their starchy, firm flesh holds up beautifully in the oven and crisps into satisfying rounds without a drop of frying oil. Coconut oil, turmeric, and ginger coat every slice in a fragrant, golden crust that tastes far more complex than the short ingredient list suggests. The optional squeeze of fresh lime juice at the end adds a bright pop that ties everything together. Slicing the plantains as thin and uniform as possible is the real key to success — a mandoline makes this effortless, but a sharp knife and a little patience work just as well. They crisp up further as they cool, so resist the urge to judge them straight out of the oven. Bag up any leftovers in an airtight container and you've got a wholesome, plant-based snack ready to go for the next three days.
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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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