PCOS Friendly Ranch-Style Plantain Chips
Crunchy, herby, and genuinely satisfying, these baked plantain chips hit that salty snack craving without derailing your hormone-balancing goals. Green plantains are a smart swap here — they're lower on the glycemic index than ripe ones, which matters when you're managing blood sugar and insulin sensitivity. Coconut oil keeps the fat profile clean and inflammation-friendly, while the homemade ranch seasoning means zero mystery ingredients or inflammatory seed oils hiding in a packet. The apple cider vinegar tossed on right out of the oven is a clever touch — it helps the seasoning cling while also supporting gut health, which often goes hand in hand with hormonal balance. Slicing the plantains paper-thin and baking them in a single layer is the key to getting that satisfying crunch you'd expect from a store-bought chip. Let them cool completely on the pan and they'll crisp up beautifully — no deep fryer, no compromise.
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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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