Low Sugar Ginger-Scallion Plantain Chips
Crunchy, golden, and packed with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains keep the natural starch front and center without any sweetness, making them a perfect base for a savory bite that contains absolutely no added sugar — just real, whole ingredients doing all the work. Coconut oil, fresh ginger, and turmeric coat every slice before they hit the oven, building a warm, aromatic flavor that store-bought chips simply can't match. The scallion greens go on right after baking, so they soften just enough against the hot chips while keeping that fresh, grassy punch. Getting them thin and uniform is the real key here — a mandoline makes quick work of it, and the payoff is that satisfying, paper-crisp crunch in every single chip. They crisp up even more as they cool, so patience for those last five minutes is absolutely worth it. Serve them as a snack, a party appetizer, or alongside something saucy that needs a little crunch on the side.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 lb total), peeled
- 2 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet 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 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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