Citric Acid Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Store-bought chips are a minefield for anyone avoiding citric acid, since it hides in seasoning blends and preservatives on nearly every snack aisle shelf — making a homemade batch like this genuinely worth the effort. Green plantains are the star here, sliced paper-thin and tossed in coconut oil with fresh rosemary, thyme, minced garlic, and a touch of turmeric before hitting the oven. Every single ingredient is clean and straightforward, so there's no guesswork about what's actually in your snack. The key to getting that satisfying crunch is uniform slicing and giving each chip its own space on the pan — overlapping is the enemy of crisp. A quick flip halfway through baking and a few minutes on a wire rack to cool seals the deal on texture. Finish with a scatter of fresh parsley and serve them while they're still warm for maximum crunch.
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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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