Low Iodine 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 slice up beautifully thin and bake into satisfyingly crisp rounds without any of the deep-frying fuss. The coating of coconut oil, fresh ginger, and turmeric gives each chip a warm, aromatic depth, while the scallion greens scattered on at the end add a fresh, savory finish that makes them feel genuinely special. For anyone navigating a low-iodine approach, store-bought chips and seasoned snacks can be a minefield of iodized salt and mystery additives. This recipe keeps things clean and controlled — fine sea salt stands in for iodized table salt, and every ingredient is straightforward and easy to verify. The whole thing comes together on a single baking sheet, making it as practical as it is delicious. Let them cool fully on the pan and they'll crisp up to that perfect chip texture you're after.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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