High Fructose Corn Syrup Free Ranch-Style Plantain Chips
Crunchy, herby, and completely addictive, these baked plantain chips deliver everything you love about a classic ranch snack without a drop of high fructose corn syrup in sight. Most store-bought chips and flavored snacks are loaded with sweeteners and mystery additives, so making your own is genuinely the easiest way to take back control of what you're eating. Green plantains are the star here — sliced paper-thin and baked with coconut oil until they turn golden and shatteringly crisp, they hold up beautifully to bold seasoning. The ranch blend is built from dried parsley, chives, dill, garlic powder, and onion powder, with a clever splash of apple cider vinegar tossed on while the chips are still hot so every last fleck of seasoning sticks. That vinegar trick is a small detail that makes a huge difference, giving the chips that tangy, cool-ranch flavor you're chasing. Let them cool completely on the pan and they'll crisp up even further — patience pays off here. Whether you're snacking straight from the bowl or pairing them with a dip, these are the kind of homemade chips that make you wonder why you ever bought the bagged version.
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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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