Barley Free Garlic Herb Plantain Chips

Crispy, golden, and loaded with the kind of herby garlic flavor that makes it impossible to stop at just one, these baked plantain chips are a seriously satisfying snack. Green plantains slice beautifully thin and bake up with a satisfying crunch, while coconut oil, rosemary, thyme, and a touch of turmeric give every chip a warm, aromatic coating that feels anything but basic. Store-bought chips can be a minefield when you're avoiding grain-based ingredients, with barley malt, barley flour, or barley-derived seasonings sneaking into flavored varieties more often than you'd expect. Making your own means you control every single ingredient, and this recipe keeps things refreshingly clean. The key to getting that perfect crisp is slicing the plantains as uniformly thin as possible and giving each chip its own space on the baking sheet — crowding is the enemy of crunch. A final scatter of fresh parsley adds a bright pop of color right before serving. These are the kind of chips you'll want to make on repeat.

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