Walnut Free Turmeric Plantain Chips
Crispy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of turmeric and ginger gives every chip a bold, earthy kick that store-bought versions rarely deliver. Coconut oil helps each slice crisp evenly while adding a subtle richness that ties the whole thing together. A finishing squeeze of fresh lime juice is optional but highly recommended — it brightens the spice and makes the flavor pop in a way that feels almost addictive. The mandoline step is worth the extra minute of setup, because uniform slices are the real secret to getting that satisfying snap throughout the whole batch. These are naturally free from common snack allergens, so you can pass the bowl around without a second thought. They keep well in an airtight container, but honestly, they rarely make it that far.
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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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