Brazil Nut 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 handful, these baked plantain chips are a serious snack upgrade. Green plantains are the star here — their firm, starchy flesh holds up beautifully to thin slicing and high heat, crisping into satisfying rounds without any frying required. Coconut oil carries the minced garlic, rosemary, thyme, and a warm hit of turmeric into every single slice, so the seasoning isn't just on the surface — it's baked right in. The key to getting that perfect crunch is slicing as uniformly thin as possible and giving each chip its own space on the pan, which lets the oven do its job without any steaming. Store-bought chip options can be a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what went into the bag. A final cool on a wire rack takes them from good to genuinely crispy, and a scatter of fresh parsley before serving makes them look as good as they taste.
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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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