Honey Free Ginger-Scallion Plantain Chips
Crunchy, golden, and loaded with bold flavor, these baked plantain chips are the kind of snack that disappears fast. Thinly sliced green plantains get tossed in coconut oil with fresh ginger and a touch of turmeric before going into the oven, where they transform into satisfyingly crisp rounds with warmly spiced, slightly earthy depth. Scallion greens scattered over the hot chips right out of the oven add a fresh, savory finish that makes every bite feel a little more special. Store-bought chips can be a minefield when you're avoiding sweeteners, since many flavored varieties sneak in honey or honey powder for that glossy coating. Here, the flavor comes entirely from real ingredients — no sweeteners of any kind, just coconut oil, aromatics, and sea salt doing all the heavy lifting. The mandoline technique is the real secret to getting that satisfying crunch; uniform slices mean even browning and chips that crisp up beautifully as they cool. These are great alongside a dip, packed into a lunchbox, or honestly just eaten straight off the pan.
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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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