Cashew Free Garlic Herb Plantain Chips
These baked plantain chips are the kind of snack that disappears fast — crispy, golden, and loaded with the savory punch of garlic, rosemary, and thyme. Coconut oil coats every thin slice before they hit the oven, giving them a satisfying crunch without any deep frying or mystery ingredients. A touch of turmeric adds a warm, earthy undertone and a gorgeous golden color that makes the whole batch look as good as it tastes. Store-bought chips can be a minefield when you're avoiding tree nuts, since shared processing lines are everywhere — making a batch from scratch like this puts you fully in control. The key is slicing the plantains as thin and uniform as possible, so every chip bakes evenly and crisps up properly rather than turning chewy in the middle. A final scatter of fresh parsley brightens everything up and makes them feel just a little fancy. Serve them straight off the rack while they're still warm, because they won't last long.
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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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