Lupin Free Garlic Herb Plantain Chips
These baked plantain chips are deeply savory, fragrant with fresh rosemary and thyme, and finished with a golden hit of turmeric that makes them look as good as they taste. Green plantains are the secret here — their lower sugar content means they crisp up beautifully in the oven without burning or turning sticky the way ripe ones would. The coconut oil and minced garlic coat every slice so the flavor is baked right in, not just dusted on top. Slicing thin and keeping the pieces in a single layer are the two moves that take these from soft and chewy to genuinely snappy and satisfying. Store-bought chips can be a minefield of ambiguous flours and additives, so making your own with this short, clean ingredient list is a real win. A quick cool on the wire rack after baking lets them reach full crunch, and a scatter of fresh parsley right before serving adds a bright, herby finish that makes them feel a little fancy for something so simple.
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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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