Fructose Free Garlic Herb Plantain Chips
Crunchy, savory, and loaded with herby flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains are naturally low in free fructose compared to ripe fruit, making them a smart base for anyone navigating fructose sensitivity without giving up satisfying crunch. The coating of coconut oil, minced garlic, rosemary, thyme, and turmeric turns each thin round into something genuinely crave-worthy — far more interesting than anything you'd pull from a store bag. The key is slicing the plantains as uniformly thin as possible and giving every chip its own space on the baking sheet, so they bake up crisp rather than steaming into something soft and sad. A final cool on a wire rack finishes the job, and they firm up beautifully in just a few minutes. A scatter of fresh parsley before serving adds a little brightness that makes the whole tray look as good as it tastes.
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!