Barley Free Garlic-Rosemary Plantain Chips
Crunchy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin and tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — the result is a deeply aromatic chip with serious crunch. For anyone navigating a barley-free lifestyle, store-bought chip options can be a minefield of malt-based seasonings and shared production lines, so making your own is genuinely the smarter move. Every ingredient here is straightforward and naturally free of grain-based additives, so you know exactly what you're eating. The trick to getting that satisfying snap is slicing the plantains as uniformly thin as possible and giving them enough oven time to turn golden at the edges — they crisp up even more as they cool on the rack. Serve them as a snack, a party appetizer, or alongside something dip-worthy, and don't be surprised when the whole batch is gone before it fully cools.
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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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