Chicken Free Garlic Herb Plantain Chips
These baked plantain chips are the kind of snack that disappears the moment you set the bowl down. Green plantains slice up beautifully thin and bake into satisfyingly crunchy rounds, while a coating of coconut oil, minced garlic, rosemary, thyme, and turmeric turns each chip into something genuinely aromatic and complex. The trick is getting those slices as uniform as possible — a mandoline makes quick work of it — so every chip crisps evenly rather than turning out half-soggy, half-burnt. Flipping them halfway through the bake and then letting them rest on a wire rack gives you that deep, snappy crunch that store-bought chips rarely deliver. A scatter of fresh parsley at the end adds a little brightness that plays nicely against the earthy herbs. Whether you're serving these alongside a dip or just eating them straight off the rack, they hit that perfect salty-savory note without any of the mystery ingredients you'd find on a packaged snack label.
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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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