Gluten 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. Green plantains are naturally starchy and sturdy, which means they crisp up beautifully in the oven without any grain-based coatings or thickeners — no substitutions needed, no compromises on texture. Coconut oil, minced garlic, rosemary, thyme, and a touch of turmeric coat every slice before baking, so the flavor goes all the way through rather than just sitting on the surface. The key is slicing thin and keeping the pieces in a single layer, which lets the oven do its job and drives out moisture for that satisfying snap. A quick flip halfway through and a few minutes on a wire rack to finish crisping is all it takes. A scatter of fresh parsley at the end adds a bright, clean finish that makes these feel just a little fancy. Serve them straight from the rack while they're at peak crunch — they won't last long anyway.
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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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