Corn Free Garlic Herb Plantain Chips
Crunchy, savory, and loaded with fresh herb flavor, these baked plantain chips are the kind of snack that disappears fast. Store-bought chips are a minefield for anyone avoiding corn — hidden starch, corn-derived oils, and shared processing lines make the chip aisle genuinely stressful. Making your own from scratch with green plantains, coconut oil, and a handful of real herbs sidesteps all of that completely. The garlic, rosemary, thyme, and turmeric coating turns each thin round into something that tastes far more intentional than your average chip. The key is slicing uniformly thin — a mandoline makes this easy — so every piece bakes to that satisfying, crispy finish rather than turning leathery. A quick flip halfway through and a few minutes on a wire rack to cool is all it takes to get that perfect crunch. Finish with a scatter of fresh parsley and serve immediately while they're at their absolute best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!