High Fructose Corn Syrup Free Ginger-Scallion Plantain Chips
Snack aisles are full of flavored chips loaded with sweeteners you didn't ask for, and corn syrup derivatives have a way of sneaking into the most unexpected places. These baked plantain chips sidestep all of that by leaning on whole, real ingredients — green plantains, coconut oil, fresh ginger, turmeric, and scallions — with zero processed sweeteners in sight. Green plantains are naturally starchy and mild, which means they crisp up beautifully in the oven without needing any added sugar to help them along. The ginger and turmeric give each chip a warm, aromatic kick, while the scallion greens scattered on at the end add a fresh, almost grassy brightness that makes the whole thing feel surprisingly sophisticated. Getting the slices thin and uniform is the real key here — a mandoline makes quick work of it, and the payoff is that satisfying, audible crunch when they cool. These are the kind of chips you make once and immediately want to have on hand every week.
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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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