High Fructose Corn Syrup Free Turmeric Plantain Chips
Crunchy, golden, and dusted with warm spice, these baked plantain chips are the kind of snack that disappears fast. Store-bought chips are a minefield of hidden sweeteners — corn syrup solids, dextrose, and other processed additives sneak into even the most innocent-looking bags. Here, the ingredient list is refreshingly short: green plantains, coconut oil, turmeric, ginger, sea salt, and an optional squeeze of fresh lime. The green plantains keep things naturally starchy rather than sweet, and every coating ingredient is whole and unprocessed, so you know exactly what you're eating. Slicing them thin and baking in two stages is the key to that satisfying crunch — the chips firm up even more as they cool on the rack. The turmeric gives them a gorgeous amber color and a subtly earthy depth that pairs beautifully with the bright hit of lime. Make a batch on the weekend and they'll keep in an airtight container for days, ready to scoop up dips or just eat straight from the bowl.
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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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