Anti Inflammatory Garlic Herb Plantain Chips
Crunchy, golden, and loaded with bold herb flavor, these baked plantain chips are the kind of snack that makes you forget store-bought options ever existed. Green plantains are naturally starchy and firm, which means they crisp up beautifully in the oven without any deep frying or processed oils. Coconut oil does the heavy lifting here, coating every slice alongside minced garlic, rosemary, thyme, and a touch of turmeric — a spice well-loved in anti-inflammatory eating for its warm, earthy depth. The combination of fresh herbs and that golden turmeric hue makes these chips look as good as they taste. Slicing thin and keeping the pieces in a single layer are the two non-negotiable steps that take these from chewy to genuinely shatteringly crisp. A final scatter of fresh parsley brightens everything up and adds a little color to the finished bowl. Whether you're serving them alongside a dip or eating them straight off the rack, they disappear fast.
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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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