Peanut Free Garlic Herb Plantain Chips
Crispy, golden, and loaded with savory 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 hitting a hot oven — the result is a chip with serious depth and a satisfying crunch. Slicing them thin and keeping them in a single layer is the real secret to getting that crisp texture without any frying. Store-bought chip options can be a minefield of shared equipment and ambiguous labeling, so making your own means you know exactly what went into the bag. The turmeric gives each chip a warm, golden hue while the fresh herbs make the whole kitchen smell incredible as they bake. A final scatter of fresh parsley before serving adds a bright pop of color that makes them look as good as they taste. These are the kind of chips you'll want to make on repeat.
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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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