Gut Friendly Garlic Herb Plantain Chips
Crunchy, fragrant, and genuinely satisfying, these baked plantain chips are the kind of snack that makes you forget store-bought options ever existed. Green plantains are naturally lower in sugar than ripe ones and packed with resistant starch, which makes them a smart choice when you're being mindful of what you're feeding your gut. Coconut oil, fresh rosemary, thyme, and a touch of turmeric do all the heavy lifting here — real, whole ingredients with no mystery additives or inflammatory seed oils to worry about. The trick to getting that perfect crisp is slicing the plantains as thin and uniform as possible, then giving each chip its own space on the baking sheet so it bakes rather than steams. A final rest on the wire rack lets them firm up completely, so you get that satisfying crunch in every bite. Finished with a scatter of fresh parsley, these chips are as pretty as they are delicious — and they come together with surprisingly little effort.
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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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