Almond Free Garlic-Rosemary Plantain Chips
Crispy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before baking to a golden, shatteringly crisp finish. The trick is slicing the plantains as uniformly thin as possible — a mandoline makes this easy — so every chip bakes evenly and crisps up rather than turning chewy. Store-bought chip options can be a minefield of shared facilities and surprise seasonings, but this recipe keeps things clean and straightforward with a short, recognizable ingredient list. The coconut oil gives each chip a subtle richness that pairs beautifully with the herby garlic coating, and that little whisper of ginger ties everything together in a way that feels unexpected but totally right. Let them cool fully on a wire rack and you'll be rewarded with a crunch that rivals anything from a bag.
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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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