Anti Inflammatory Garlic-Rosemary Plantain Chips

Crunchy, savory, and deeply satisfying, these baked plantain chips are seasoned with a bold combination of fresh rosemary, minced garlic, and a hint of ground ginger — all tossed in coconut oil before hitting the oven. Each of those ingredients pulls its weight from a wellness standpoint: coconut oil, garlic, rosemary, and ginger are all widely recognized for their anti-inflammatory properties, making this snack genuinely functional rather than just feel-good marketing. Green plantains are the star here — starchier and less sweet than ripe ones, they crisp up beautifully when sliced thin and baked low and slow. The trick is getting those slices as uniform as possible, ideally with a mandoline, so every chip finishes at the same time with that satisfying snap. Unlike store-bought chips that often sneak in refined seed oils or additives, you control every single ingredient in this batch. They come out golden at the edges, fragrant with herbs, and crisp enough to hold up to dipping or just eating straight off the rack. This is the kind of snack that disappears fast, so consider making a double batch.

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