Chestnut 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. Green plantains are the secret here; their lower sugar content and firm starch make them ideal for achieving that satisfying crunch without any frying. Coconut oil coats every slice and helps the herbs and turmeric cling beautifully, giving each chip a warm, aromatic flavor that store-bought snacks simply can't match. The mandoline technique and single-layer baking are what separate truly crispy chips from sad, chewy ones, so the method really does matter. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual snack-aisle concerns — every ingredient is straightforward and easy to verify. A scatter of fresh parsley at the end adds a bright, herby finish that makes them feel almost fancy. Serve them straight from 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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