Soy Free Garlic Herb Plantain Chips

Crispy, golden, and loaded with the kind of herby, garlicky aroma that makes everyone wander into the kitchen, these baked plantain chips are a serious snack upgrade. Green plantains are the star here — their starchy, firm flesh holds up beautifully in the oven and crisps into satisfying rounds without any deep frying. Coconut oil carries the minced garlic, rosemary, thyme, and a touch of turmeric into every slice, so the flavor goes all the way through rather than just dusting the surface. Store-bought chips can be a minefield of hidden additives and shared-facility warnings, but this recipe keeps things clean with a short, straightforward ingredient list you can actually read at a glance. The mandoline step is worth it — uniform slices mean every chip bakes evenly and you avoid the frustrating mix of burnt edges and soft centers. A final scatter of fresh parsley adds a bright, herby finish that makes them look as good as they taste. Let them cool on the rack for a few minutes and they'll crisp up even further, making it very hard to stop at just one handful.

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