Pregnancy Friendly Garlic Herb Plantain Chips
Crunchy, golden, and loaded with real-food flavor, these baked plantain chips hit that salty snack craving without a single ingredient you'd need to second-guess. Green plantains are sliced thin and tossed in coconut oil with minced garlic, rosemary, thyme, and a touch of turmeric before going into the oven — no deep frying, no mystery additives, just whole ingredients you can feel good about. That matters a lot when you're paying closer attention to what goes into your body, and store-bought chip options are often full of refined oils and preservatives that give you pause. The baking method here is key: a single layer, a mid-bake flip, and a few minutes on a wire rack let the chips crisp up beautifully without any excess fat. Turmeric adds a warm, earthy note alongside the herbs, and a finish of fresh parsley keeps everything bright. They're best eaten right away while the crunch is at its peak, but honestly, they rarely last long enough to go stale.
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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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