Artificial Flavors Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Every ingredient here is exactly what it says it is — real garlic, fresh rosemary, coconut oil, and a pinch of ground ginger — so you never have to squint at a label wondering what "natural flavor" actually means. That's the quiet win of making chips from scratch: total transparency from bowl to baking sheet. The mandoline technique and single-layer baking method are what make these genuinely crispy rather than chewy or soft, so it's worth taking the extra minute to slice evenly. Coconut oil gives them a subtle richness that pairs beautifully with the herby, garlicky coating. Let them cool completely on the rack and they'll shatter satisfyingly with every bite — no mystery additives required.
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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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