Pistachio 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 deeply fragrant and satisfying in a way that store-bought chips rarely manage. Slicing them thin and keeping them in a single layer is the real secret to that satisfying crunch, and the wire rack cooling step means they keep crisping even after they leave the oven. For anyone navigating nut allergies or tree nut concerns, this recipe is a breath of fresh air — every ingredient is straightforward, whole, and easy to verify. The garlic and fresh herbs do serious heavy lifting here, turning a humble root vegetable into something that feels almost gourmet. A scatter of fresh parsley at the end adds a little brightness that makes the whole platter look as good as it tastes. These are best eaten right away, but honestly, that's never been a problem.
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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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