Artificial Food Coloring Free Garlic-Rosemary Plantain Chips
Crunchy, golden, and fragrant with garlic and rosemary, these baked plantain chips are the kind of snack that disappears fast. Store-bought chips are notorious for synthetic dyes and artificial flavor enhancers, but every single ingredient here is exactly what it says — real food, nothing hidden. Green plantains bring a satisfying starchy crunch, and the coconut oil helps them crisp up beautifully in the oven without any additives doing the heavy lifting. A touch of ground ginger rounds out the savory herb-and-garlic coating in a way that feels surprisingly complex for such a short ingredient list. The key is slicing thin and uniform, so each chip bakes evenly and cools into that perfect shatter-crisp texture. These are genuinely hard to stop eating, and you can feel good knowing exactly what went into every single one.
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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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