Mustard Free Garlic Herb Plantain Chips
Crispy, golden, and loaded with the kind of herby garlic aroma that makes everyone wander into the kitchen, these baked plantain chips are a seriously satisfying snack. Green plantains are sliced paper-thin and tossed in melted coconut oil with minced garlic, rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is a chip that's shatteringly crisp and deeply savory. Store-bought chips and snack mixes can be a minefield when you're avoiding mustard, since it hides in spice blends and seasoning coatings more often than you'd expect. Making these at home means you control every ingredient, and this lineup is refreshingly straightforward with zero hidden culprits. The turmeric gives each chip a warm, golden hue while the fresh herbs bring brightness that no bag from the snack aisle can compete with. Letting them cool on a wire rack after baking is the secret to that final, satisfying crunch. Finish with a scatter of fresh parsley and serve immediately — they won't last long.
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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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