Wheat 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 are naturally starchy and sturdy, which means they crisp up beautifully in the oven without any grain-based coatings or fillers — making them a genuinely satisfying alternative to conventional chips that often sneak in wheat-derived ingredients. Coconut oil, turmeric, and ginger do the heavy lifting here, giving each chip a subtly earthy, aromatic flavor that feels way more interesting than anything out of a bag. The mandoline technique is the real secret: ultra-thin, uniform slices mean even browning and that satisfying snap when you bite in. A final drizzle of fresh lime juice brightens everything up and cuts through the richness of the coconut oil in the best way. 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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