Low Iodine Garlic Herb Plantain Chips
Crunchy, golden, and loaded with herby flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains are naturally low in iodine, and every other ingredient here — coconut oil, fresh garlic, rosemary, thyme, turmeric, and fine sea salt — keeps things clean and compliant without any compromise on taste. That can be a real relief when so many packaged snacks and seasonings are off the table during a low-iodine protocol. The coconut oil does double duty, helping each thin slice crisp up beautifully in the oven while carrying all that garlic and herb flavor into every bite. Slicing the plantains as uniformly thin as possible is the real secret to getting that satisfying crunch — a mandoline makes it effortless, but a sharp knife works too. A final scatter of fresh parsley adds a bright, fresh finish that makes these feel just a little fancy. Serve them straight off the rack while they're still warm and at peak crispiness.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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