Fish Free Garlic Herb Plantain Chips
Crispy, golden, and loaded with the kind of herby, garlicky aroma that makes everyone wander into the kitchen, these baked plantain chips are the snack you didn't know you were missing. Green plantains are the star here — sliced paper-thin and tossed in coconut oil with minced garlic, rosemary, thyme, and a touch of turmeric before hitting the oven. That combination of fresh herbs and warm spice gives each chip a savory depth that puts plain store-bought snacks to shame. The technique matters: uniform slices and a single layer on the baking sheet are what stand between you and genuinely shatteringly crisp results, so a mandoline is your best friend. A final cool on the wire rack lets them firm up completely, and that optional parsley finish adds a little freshness and color right before serving. For anyone navigating a fish-free lifestyle, this is exactly the kind of crowd-pleasing snack that requires zero label-reading anxiety — every ingredient is straightforward and plant-based. Make a double batch, because these disappear fast.
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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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