Fructose Free Ranch-Style Plantain Chips
Crunchy, herby, and deeply satisfying, these baked plantain chips deliver everything you want from a snack without any of the ingredients that can make fructose a hidden problem. Green plantains are the key here — they're starchy rather than sweet, which is exactly what makes them a smart swap when ripe fruit or high-fructose snack foods are off the table. A thin, uniform slice and a hot oven do the heavy lifting, turning humble rounds of plantain into golden, crispy chips that rival anything from a bag. The ranch seasoning is built from dried parsley, chives, dill, garlic powder, onion powder, and a touch of ground ginger — straightforward pantry herbs with no mystery blends or hidden sweeteners to worry about. A quick drizzle of apple cider vinegar tossed on while the chips are still hot is the trick that makes all that seasoning actually stick. Coconut oil keeps the whole thing simple and clean, coating every slice before it ever hits the oven. Let them cool completely on the pan and you'll be rewarded with a snack that's genuinely crisp, boldly flavored, and completely made from scratch.
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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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