Nitrate & Nitrite Free Garlic Herb Plantain Chips
Crunchy, savory, and loaded with fresh 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, rosemary, thyme, and a touch of turmeric before going into a hot oven — no preservatives, no curing agents, no additives of any kind. That matters more than it might seem, because a huge number of packaged chips and snack foods rely on sodium nitrate or nitrite as a preservative, making the snack aisle a frustrating place to browse. Here, everything on the ingredient list is exactly what it sounds like: real food, straight from your kitchen. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, then giving every chip its own space on the baking sheet so it crisps rather than steams. A final cool on a wire rack lets them firm up completely, and a scatter of fresh parsley adds a bright finish. These are genuinely hard to stop eating.
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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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