Macadamia Free Garlic Herb Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is deeply aromatic and satisfying in a way that most store-bought chips simply can't match. The trick is slicing them paper-thin and keeping them in a single layer so every chip bakes up firm and crunchy rather than soft in the middle. Coconut oil gives them a subtle richness that plays beautifully against the earthy herbs, and that golden turmeric hue makes them look as good as they taste. For anyone navigating tree nut concerns, these chips are a genuinely safe and delicious option — every ingredient is straightforward, with no hidden nut oils or ambiguous additives to second-guess. A final scatter of fresh parsley adds a little brightness right before serving, though they're honestly irresistible straight off the cooling rack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!