Black Pepper Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with herby garlic flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get thinly sliced and tossed in melted coconut oil with minced garlic, fresh rosemary, thyme, and a touch of turmeric before hitting a hot oven — no black pepper anywhere in sight, which makes them a genuinely safe and satisfying option for anyone navigating that restriction. So many store-bought chips and seasoned snacks sneak pepper into their spice blends, so making your own is really the only way to be sure. The trick to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and keeping them in a single layer on the baking sheet — overlapping is the enemy of crispy. A quick flip halfway through baking and a few minutes of cooling on a wire rack does the rest of the work for you. A scatter of fresh parsley at the end adds a little brightness that makes these feel almost fancy. Serve them straight from the rack while they're at peak crunch.
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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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