Xanthan Gum Free Garlic Herb Plantain Chips
These baked plantain chips are deeply savory, fragrant with rosemary and thyme, and finished with a golden hit of turmeric that makes them look as good as they taste. Green plantains are the secret here — their lower sugar content means they crisp up beautifully in the oven rather than caramelizing into something soft and sweet. A mandoline gets every slice to a uniform thinness, which is what separates a truly crunchy chip from a chewy disappointment. The coconut oil and fresh herb coating clings to each round, so every bite delivers that garlicky, herby punch all the way through. Store-bought snack chips can be a minefield of additives and thickeners, but this recipe keeps things completely clean — just whole, recognizable ingredients with nothing hidden in the mix. Letting them cool on a rack for a few minutes after baking is the final step that locks in that satisfying snap. A scatter of fresh parsley right before serving adds a bright finish that makes these feel just a little bit fancy.
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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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