Low FODMAP Turmeric Plantain Chips
Crunchy, golden, and warmly spiced, these baked plantain chips hit that salty-savory snack craving without a single ingredient that would throw off a sensitive gut. Green plantains are a smart low FODMAP choice — unlike ripe yellow ones, they're lower in fermentable sugars and tend to be much better tolerated. Coconut oil keeps things dairy-free and gives each chip a subtle richness, while turmeric and ginger add an earthy, slightly exotic warmth that makes these feel way more special than anything from a bag. The mandoline trick is the real secret here: getting those slices paper-thin and uniform means every chip bakes evenly and crisps up properly as it cools. A quick drizzle of fresh lime juice at the end is optional but genuinely worth it — that little hit of brightness pulls the whole flavor together. Store-bought snack options can be a minefield of onion powder, garlic, and other hidden triggers, so having a batch of these on hand is a serious win for anyone navigating a restricted diet.
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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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