Low Sugar Garlic Herb Plantain Chips
Crunchy, savory, and deeply aromatic, these baked plantain chips are the kind of snack that disappears fast. Green plantains are naturally starchy and low in sugar compared to their ripe yellow counterparts, making them a smart base when you're keeping added sugars completely off the table. Every bit of flavor here comes from real ingredients — garlic, rosemary, thyme, and a warm hit of turmeric — so there's no need for any sweetened seasoning blends or mystery coatings. Coconut oil helps each thin round crisp up beautifully in the oven, and the trick of slicing uniformly thin and spreading in a single layer is what separates genuinely crunchy chips from sad, chewy ones. A final scatter of fresh parsley adds a bright, herby finish that makes these feel almost fancy. They're best eaten right off the rack while still warm, but honestly, they rarely last long enough to go stale anyway.
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Learn more →Ingredients
4 servings
- 2 large green plantains, peeled
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp ground turmeric
- ¾ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the peeled plantains into rounds as uniformly thin as possible — aim for about 1/16 to 1/8 inch. Uniform thickness is key; thicker slices will not crisp fully.
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