Cinnamon Free Garlic Herb Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply aromatic and satisfying in a way that store-bought chips rarely manage. For anyone navigating a cinnamon sensitivity, packaged snack foods can be a minefield of hidden spices and shared seasoning blends, so making your own is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, giving you full control over what goes into the bowl. The mandoline technique and single-layer baking are the real secrets to getting that audible crunch — patience with the flip and the cool-down time pays off. A scatter of fresh parsley at the end adds a bright finish that makes these feel a little fancy without any extra effort. Serve them immediately and don't be surprised when they're gone before you've even sat down.
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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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