AIP Friendly Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply satisfying, these baked plantain chips are seasoned with minced garlic, fresh rosemary, and a hint of ground ginger for a snack that feels anything but restrictive. Green plantains are the star here — their starchy, firm flesh holds up beautifully in the oven and crisps into something that genuinely rivals any bag you'd find at the store. Coconut oil keeps the whole recipe compliant and adds a subtle richness that ties all the flavors together without overwhelming them. The trickiest part of making chips at home is getting that satisfying crunch, and slicing the plantains as thin and uniform as possible — ideally with a mandoline — is the move that makes it happen. They come out of the oven looking just slightly golden, but don't panic: they firm up completely as they cool on the rack. This recipe makes enough for four people to snack happily, and they disappear fast, so you may want to double the batch. Whether you're deep in an elimination phase or just cooking clean, this is the kind of recipe that makes the whole approach feel genuinely enjoyable.
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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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