Low Sugar Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that salty-savory snack craving without a single gram of added sugar in sight. Green plantains are naturally starchy and low in sweetness, making them a brilliant base for a chip that gets its depth from turmeric and ginger rather than anything sweet or processed. Coconut oil helps each thin round crisp up beautifully in the oven, and the key is slicing them as uniformly as possible — a mandoline makes quick work of that and ensures every chip bakes at the same rate. The optional squeeze of fresh lime juice at the end adds a bright, tangy lift that makes the whole batch feel almost restaurant-worthy. Store-bought chips often sneak in cane sugar, dextrose, or sweetened seasonings, so making your own means you know exactly what's in the bag. These keep well in an airtight container for a few days, though honestly they tend to disappear long before that.
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Learn more →Ingredients
4 servings
- 2 large green plantains, peeled
- 2 tbsp coconut oil, melted
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tsp fresh lime juice (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets 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 very 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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