Nightshade Free Garlic Herb Plantain Chips
Crunchy, savory, and loaded with herby flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains are the star here — sliced paper-thin and tossed in melted coconut oil with fresh rosemary, thyme, minced garlic, and a touch of golden turmeric before hitting the oven. For anyone navigating a nightshade-free lifestyle, store-bought chips can be a minefield of paprika, chili powder, and tomato-based seasonings, but every single ingredient here is completely in the clear. The two-stage bake — flip halfway, then watch closely at the end — is the technique that gets you that satisfying, deep-golden crunch without any frying. Letting them rest on a wire rack for a few minutes after baking is a small step that makes a big difference, as they firm up beautifully as they cool. A scatter of fresh parsley at the end adds a bright, clean finish that makes these feel just a little fancy for something so simple to pull off.
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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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