Seed Oil Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with the kind of herby garlic flavor that makes it impossible to stop at just a handful, these baked plantain chips are a serious snack upgrade. Most store-bought chips — even the ones that seem "clean" — are fried in refined vegetable or seed oils, which is exactly what this recipe sidesteps entirely. Coconut oil does the heavy lifting here, coating every thin slice along with minced garlic, rosemary, thyme, and a touch of turmeric before the whole batch goes into the oven. The key is slicing the plantains as uniformly thin as possible and giving each chip its own space on the baking sheet so the heat can circulate and crisp rather than steam. A final few minutes of cooling on a wire rack lets them firm up to that satisfying snap you want in a chip. Finished with a scatter of fresh parsley, they're bright, savory, and genuinely impressive for something made with just a handful of real ingredients.
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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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