Turkey Free Garlic Herb Plantain Chips
Crispy, golden, and loaded with the kind of herby, garlicky flavor that makes it hard to stop at just one handful, these baked plantain chips are a seriously satisfying snack. Green plantains are the star here — their firm, starchy texture is exactly what you need to achieve that satisfying crunch in the oven. Coconut oil carries the minced garlic, rosemary, thyme, and turmeric into every slice, so the seasoning isn't just on the surface — it's baked right in. The trick to getting them truly crispy is slicing thin and keeping the rounds in a single layer, so the oven's heat can work evenly rather than steaming the chips soft. A quick flip halfway through and a few minutes on a wire rack to cool seals the deal on that perfect snap. Scattered with a little fresh parsley before serving, they look as good as they taste. Whether you're snacking straight from the pan or pairing them with a dip, these chips prove that plant-based, whole-ingredient snacking doesn't have to be boring.
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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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