Capsaicin Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply aromatic and satisfying without a single drop of heat. For anyone navigating capsaicin sensitivity, store-bought chip options can feel like a minefield of hidden spice blends and chili-laced seasonings, so making your own is genuinely the smarter move. The key to getting that perfect crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this easy — and giving every chip its own space on the baking sheet so nothing steams. A quick flip halfway through baking locks in that golden edge, and a short rest on a wire rack lets them crisp up completely before you dig in. Finish with a scatter of fresh parsley for a little color and brightness, and serve them right away while they're at their best.
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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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