Carrageenan Free Garlic Herb Plantain Chips
These baked plantain chips are deeply savory, fragrant with fresh rosemary and thyme, and carry a warm golden hue from a touch of ground turmeric. Green plantains are the secret here — their lower sugar content means they crisp up beautifully in the oven without burning or turning sticky, especially when sliced paper-thin on a mandoline. The coconut oil and garlic coating clings to every round, so each chip delivers a punch of herb-forward flavor all the way to the edge. Store-bought chip alternatives can be a minefield of additives and stabilizers, but this recipe keeps things refreshingly straightforward — just whole, recognizable ingredients from start to finish. Spreading the slices in a single layer and flipping halfway through is what separates truly crispy chips from a sad, chewy batch, so don't skip that step. A final scatter of fresh parsley adds a bright, clean finish that makes these feel just a little fancy. Serve them straight off the rack while they're at peak crunch — they won't last long anyway.
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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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