Wheat Free Garlic Herb Plantain Chips
Crunchy, golden, and loaded with the kind of herby garlic flavor that makes it impossible to stop at just one, these baked plantain chips are a seriously satisfying snack. Green plantains are naturally starchy and sturdy, which means they crisp up beautifully in the oven without any grain-based coatings or flour — making this a genuinely worry-free option for anyone avoiding wheat. Coconut oil, fresh rosemary, thyme, minced garlic, and a touch of turmeric come together in a coating that smells incredible the moment it hits the oven. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless — and giving every chip its own space on the baking sheet so nothing steams. A quick flip halfway through and a few minutes of cooling on a wire rack are all it takes to go from soft rounds to shatteringly crisp chips. Finish with a scatter of fresh parsley and serve them straight away while they're at peak crunch.
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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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