Breastfeeding Friendly Garlic Herb Plantain Chips
Crunchy, golden, and loaded with real-ingredient flavor, these baked plantain chips hit that salty-savory snack craving without a single questionable additive. Green plantains are the star here — sliced paper-thin and tossed in coconut oil with minced garlic, fresh rosemary, thyme, and a touch of turmeric before going into the oven. That combination of whole, recognizable ingredients is exactly what makes this snack such a good fit when you're being thoughtful about everything going into your body. Turmeric and fresh herbs bring gentle, nourishing flavor, and coconut oil keeps things clean and dairy-free. The baking method does all the heavy lifting — a two-stage flip ensures even crispiness without any deep-frying. Letting them cool on a wire rack is the move that takes them from good to genuinely addictive, since they firm up beautifully in those last few minutes. Finish with a scatter of fresh parsley and you've got a snack that feels indulgent but is honestly just real food done right.
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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)
Can be omittedfresh parsley
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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