Fructose Free Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that salty-savory snack craving without any of the usual fructose concerns that come with fruit-based or sweetened snack foods. Green plantains are the key here — at that unripe stage, their starch content is high and their natural sugars are still minimal, making them a genuinely smart choice when you're watching fructose intake. Coconut oil, turmeric, and ginger coat every thin round with earthy, slightly peppery flavor that feels way more interesting than anything you'd pull from a store bag. The mandoline technique is worth the extra setup — uniform slices mean even browning and that satisfying, audible crunch in every single chip. A careful eye in those final minutes of baking is all that stands between perfectly golden and overdone, so stay close. The optional lime juice at the end adds a bright lift without tipping the fructose balance, since you're using just a small drizzle over the whole batch. These keep well in an airtight container, so making a double batch is never a bad idea.
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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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