Low Sugar Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips hit that salty snack craving without a single gram of added sugar anywhere in the recipe. Green plantains are naturally starchy and low in sweetness, which makes them the perfect base for a savory ranch treatment — they crisp up beautifully in the oven and hold their crunch as they cool. The ranch seasoning is built entirely from dried herbs and spices you likely already have in your pantry: parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger. A quick drizzle of apple cider vinegar tossed on while the chips are still hot is the secret move here — it helps the seasoning cling and adds just enough tang to mimic that classic ranch zip. Store-bought flavored chips are notorious for sneaking in sweeteners, maltodextrin, and other additives, so making your own is genuinely the smarter play. Coconut oil keeps the coating light and lets the edges go golden without any heaviness. Let them cool fully on the pan and you'll be rewarded with a chip that's shatteringly crisp and way more satisfying than anything out of a bag.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
Ranch seasoning
- 1 tsp dried parsley
- 1 tsp dried chives
- ½ tsp dried dill weed
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground ginger
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the peeled plantains into rounds as thin and uniform as possible — aim for translucent-thin slices so they crisp evenly.
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