Alpha Gal Friendly Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these baked plantain chips are the kind of snack that disappears fast. Green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before going into a hot oven — and the result is genuinely addictive. For anyone navigating alpha-gal syndrome, packaged snack foods can be a minefield of hidden mammalian-derived ingredients like lard, beef tallow, or dairy-based seasonings, so having a go-to homemade chip recipe is a real win. Every ingredient here is plant-based and straightforward, so you can munch without second-guessing the label. The trick to getting that satisfying crunch is slicing the plantains as uniformly thin as possible — a mandoline makes this easy — and giving each chip enough room on the pan so nothing steams. They crisp up beautifully as they cool on the rack, turning golden and fragrant with that garlic-rosemary coating. Serve them as a standalone snack, alongside a dip, or just eat them straight off the pan because honestly, waiting is hard.
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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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