Caffeine Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with the kind of savory herb flavor that makes it hard to stop at just one handful, these baked plantain chips are a seriously satisfying snack. Green plantains are the star here — sliced paper-thin and tossed in melted coconut oil with minced garlic, rosemary, thyme, and a touch of turmeric before hitting a hot oven. That combination of fresh herbs and warm spice gives every chip a depth that plain store-bought snacks rarely deliver. The key to getting that perfect crisp is uniform slicing and giving each round its own space on the baking sheet — no overlapping, no steaming, just even, dry heat doing its thing. A quick flip halfway through and a few minutes on a wire rack to cool is all it takes to go from floppy to genuinely shatteringly crisp. A scatter of fresh parsley at the end adds a bright, clean finish that makes these feel a little fancy without any extra effort. Whether you're snacking straight off the tray or serving them alongside a dip, these chips are proof that wholesome, plant-based ingredients can absolutely deliver on crunch and flavor.
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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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