Paraben Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with the kind of herby garlic flavor that makes it impossible to stop at just one, these baked plantain chips are a seriously satisfying snack made entirely from whole, recognizable ingredients. 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 — no mystery additives, no synthetic preservatives, just real food doing all the work. For anyone navigating sensitivities to synthetic compounds commonly hidden in packaged snacks and seasonings, cooking from scratch like this is the most reliable way to stay in control of what goes into your food. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving every chip its own space on the baking sheet — crowding is the enemy of crisp. A final cool on a wire rack lets them firm up completely, so you get that satisfying snap in every bite. A scatter of fresh parsley over the top adds a bright, clean finish that makes these feel just a little fancy without any extra effort.
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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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