Fructose Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains are naturally low in free sugars compared to their ripe yellow counterparts, making them a smart base for anyone managing fructose intake without sacrificing something satisfying to munch on. A quick toss in coconut oil with freshly grated ginger and earthy turmeric gives every slice a warm, aromatic coating before it ever hits the oven. The real magic happens in two stages of baking — flipping the chips halfway through ensures even crispness on both sides, and they firm up beautifully as they cool on the pan. Scattering fresh scallion greens over the hot chips right out of the oven lets them soften just slightly into the surface, adding a mild, savory bite without overpowering the spice. Store-bought chips are a minefield of added sweeteners and mystery seasonings, so making your own means you know exactly what's in every bag. These are equally at home alongside a dip, packed into a lunchbox, or eaten straight off the sheet pan while no one is watching.
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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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