Sour cream and onion chips, without the dairy

A crunchy, salty snack belongs in a good pantry, and this one earns its place honestly. Green plantains go crisp in the oven, tossed in a tangy onion seasoning that lands full and familiar, built entirely from real ingredients. Keep a jar of these on the counter and you always have something satisfying within reach.

Green plantains are a source of resistant starch, a kind of fiber that travels down to the lower gut and feeds the beneficial bacteria living there, part of building a steadier gut community. The nutritional yeast that gives the seasoning its savory tang is a source of B vitamins, involved in steady energy and the everyday work of your nervous system. Use unfortified nutritional yeast here.

These are whole ingredients, plain and good. Bake a batch, let them cool, and put them in a bowl worth setting on the table. A handful of something crisp, made with care and eaten slowly, is a small kindness you can give yourself.

Ingredients

• 4 medium green plantains, peeled and thinly sliced
• 1/4 cup coconut oil, melted
• 1 tablespoon dried chives
• 2 teaspoons onion powder
• 2 teaspoons unfortified nutritional yeast (a reintroduction item; omit on strict elimination)
• 1 teaspoon garlic powder
• 1 teaspoon sea salt

Method

Heat the oven to 350 F and line a rimmed baking sheet with parchment.

Stir the dried chives, onion powder, nutritional yeast, garlic powder, and salt together in a small bowl so the seasoning is even.

Toss the plantain slices with the melted coconut oil until each one is coated, then sprinkle the seasoning over and toss again to taste.

Spread the slices in a single layer, not touching, and bake for 30 to 35 minutes, flipping once at the halfway mark. Pull any pieces that crisp early if your oven runs with hot spots. The chips finish golden and crisp. Fully dehydrated, they keep several days in an airtight container.

Air fryer variation

Work in batches so the chips sit in a single layer with room around them. Air fry at about 325 to 350 F for 8 to 12 minutes, shaking the basket every few minutes and pulling pieces as they turn golden and crisp. Thin slices brown fast, so watch the first batch closely. These times are converted from the oven method and not re-tested, so treat them as a starting point.

*Adapted from a-clean-plate*