Pescatarian Garlic Herb Plantain Chips
These baked plantain chips are the kind of snack that disappears the moment you set the bowl down. Green plantains get sliced paper-thin, tossed in melted coconut oil with minced garlic, fresh rosemary, thyme, and a warm hit of turmeric, then baked until they're golden and impossibly crisp at the edges. The technique is straightforward but the results feel seriously impressive — no deep fryer, no mystery oils, just real ingredients doing exactly what they're supposed to do. Because everything here is whole and plant-based, there's no need to scrutinize labels or worry about hidden additives sneaking into your snack rotation. The wire rack rest at the end is a small but important step that takes them from good to genuinely crunchy. A scatter of fresh parsley right before serving adds a bright, herby finish that makes these look as good as they taste. Whether you're serving them alongside a dip or eating them straight off the rack, they're the kind of recipe you'll come back to again and again.
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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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