Gelatin Free Garlic Herb Plantain Chips

These baked plantain chips are the kind of snack that disappears fast — crispy, golden, and loaded with the kind of herby, garlicky flavor that makes plain potato chips feel boring by comparison. Green plantains are the secret here; their lower sugar content means they bake up firm and crunchy rather than soft or caramelized. Coconut oil, fresh rosemary, thyme, minced garlic, and a touch of turmeric coat every slice before they hit the oven, so the seasoning bakes right in rather than just dusting the surface. Many store-bought chip options sneak in unexpected additives, but this recipe keeps things completely clean — every ingredient is whole, recognizable, and straightforward. The mandoline step is worth it: uniform slices are what stand between you and a tray of perfectly crisp chips versus a batch of uneven, chewy ones. A quick flip halfway through baking and a five-minute rest on the rack are all it takes to get that satisfying crunch. Finish with a scatter of fresh parsley and serve them immediately — though fair warning, they rarely last long enough to need storing.

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