Paleo 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 are naturally starchy and sturdy, which makes them ideal for getting that satisfying crisp without any grains, seed oils, or processed ingredients. Coconut oil carries the garlic, rosemary, thyme, and turmeric into every slice, so each chip is genuinely seasoned rather than just salted on top. The mandoline technique is the real secret here — uniform, paper-thin slices mean even baking and that addictive snap you want from a chip. A quick flip halfway through and a five-minute rest on the rack are all it takes to finish the job, since the chips keep crisping as they cool. A scatter of fresh parsley at the end adds a little brightness that makes the whole tray look as good as it tastes. These are the kind of whole-food snacks that make it easy to skip the bag of processed chips entirely.
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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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