Celery Free Garlic Herb Plantain Chips
These oven-baked plantain chips are deeply savory, impossibly crispy, and packed with the kind of herby, garlicky flavor that makes it hard to stop at just a handful. 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 golden spice blend gives each chip a warm color and an earthy depth that store-bought snacks simply can't match. The technique matters: uniform slices, a single layer on the pan, and a mid-bake flip are what stand between you and a truly shatteringly crisp result. Because every ingredient is whole and straightforward, there's no need to scan labels or worry about hidden additives sneaking into your snack bowl. A scatter of fresh parsley at the end adds a bright, fresh finish that makes these feel just a little fancy. Serve them straight from the rack while they're still warm — 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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