Low Sugar Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply satisfying, these oven-baked plantain chips are seasoned with garlic, fresh rosemary, and a hint of ground ginger for a snack that feels anything but basic. Green plantains are naturally starchy and low in sugar compared to their ripe yellow counterparts, making them an ideal base when you want serious crunch without any sweetness creeping in. Coconut oil helps each thin round crisp up beautifully in the oven, and the garlic-rosemary coating turns what could be a plain chip into something genuinely craveable. The mandoline technique is the real secret here — uniform slices mean every chip bakes evenly, so you get that satisfying snap rather than a mix of burnt edges and chewy centers. Store-bought chips are notorious for hidden sweeteners and flavored coatings you didn't ask for, so making your own batch puts you fully in control of every ingredient. Let them cool completely on the rack and they'll reach peak crispness — if they last that long.
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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
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
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 be chewy rather than crisp.
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