Sesame Free Garlic Herb Plantain Chips
Crispy, golden, and loaded with the kind of herby garlic aroma that makes everyone wander into the kitchen, these baked plantain chips are a seriously satisfying snack. Green plantains are the star here — their starchiness is exactly what gives each chip that satisfying snap once it cools. Coconut oil, fresh rosemary, thyme, minced garlic, and a touch of turmeric coat every slice before baking, so the flavor goes all the way through rather than just sitting on the surface. Store-bought chips can be a minefield when you're avoiding sesame, with shared fryers and seasoning blends that hide unexpected ingredients — making these at home puts you fully in control. The mandoline technique is the real secret to getting that uniform thinness that bakes evenly and crisps up beautifully without any deep frying. A final scatter of fresh parsley adds a bright, clean finish that makes them look as good as they taste. Serve them straight off the rack while they're still warm, or let them cool completely for a chip that holds its crunch for hours.
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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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