Pork Free Garlic Herb Plantain Chips
These baked plantain chips are the kind of snack that disappears fast — golden, crispy, and loaded with the kind of herby, garlicky flavor that makes plain potato chips feel boring by comparison. Green plantains are the secret here; their lower sugar content means they bake up firm and crunchy rather than soft or caramelized. Coconut oil, minced garlic, fresh rosemary, thyme, and a touch of turmeric coat every slice before they hit the oven, so the flavor goes all the way through rather than just sitting on the surface. The mandoline step is worth it — uniform slices are what separate a truly crispy chip from a chewy disappointment, and the recipe is upfront about that. A quick flip halfway through baking and a few minutes of cooling on a wire rack are all it takes to get that satisfying snap. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no label-reading stress, just a genuinely delicious homemade snack you can feel good about serving.
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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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