Nutmeg Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get thinly sliced and tossed in melted coconut oil with minced garlic, fresh rosemary, thyme, and a touch of turmeric before hitting a hot oven — the result is a chip with serious depth and a satisfying crunch. For anyone navigating nutmeg sensitivity, store-bought snack foods and seasoned chips can be a minefield, since warm spice blends often sneak it in without much fanfare. This recipe keeps things clean and intentional, relying on fresh herbs and turmeric for all the flavor without any of the worry. The trick to getting them perfectly crisp is slicing uniformly thin and giving every chip its own space on the pan — overlapping is the enemy of crunch. A final scatter of fresh parsley adds a bright, fresh finish that makes them feel just a little fancy. Serve them straight from the rack while they're still warm and you'll understand why one batch is never quite enough.
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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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