These baked plantain chips are deeply savory, fragrant with fresh rosemary and thyme, and finished with a warm golden hue from ground turmeric — the kind of snack that disappears fast once it hits the table. Green plantains are the star here, sliced paper-thin so they bake up genuinely crispy rather than chewy or dense. Coconut oil and minced garlic coat every slice before they go into the oven, building a bold, herb-forward flavor that store-bought chips rarely come close to matching. For anyone navigating grain sensitivities, this recipe is naturally free of wheat, rye, and any grain-based starch — just whole, recognizable ingredients from start to finish. The technique matters: uniform slices, a single layer on the pan, and a flip halfway through are what separate truly crunchy chips from a disappointing batch. A final scatter of fresh parsley adds a bright pop of color and freshness right before serving. These are fantastic on their own, but they also hold up beautifully alongside dips or as a crunchy side to soups and salads.
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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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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