Ginger Free Garlic Herb Plantain Chips
Crunchy, savory, and packed with herby flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains are sliced paper-thin and tossed in melted coconut oil with minced garlic, rosemary, thyme, and a touch of turmeric before hitting the oven — the result is a deeply golden chip with serious depth of flavor. Many store-bought chip options sneak in spice blends that can be hard to vet, so making your own means you know exactly what's in every crispy bite. The technique here matters: uniform slices and a single layer on the baking sheet are what separate a truly crunchy chip from a chewy disappointment. A quick flip halfway through baking ensures even color, and a few minutes on a wire rack lets them firm up to that satisfying snap. A scatter of fresh parsley at the end adds a bright, clean finish that makes these feel a little fancy for something so simple to pull off.
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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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