Beef Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with the kind of savory depth that makes it hard to stop at just one handful, these baked plantain chips are a seriously satisfying snack. Coconut oil, fresh rosemary, minced garlic, and a touch of ground ginger come together in a coating that turns humble green plantains into something genuinely craveable. The trick is slicing the plantains as thin and uniform as possible — a mandoline makes this easy — so every chip bakes up dry and shatteringly crisp rather than chewy or soft in the middle. Flipping them halfway through ensures even color and that perfect golden edge that signals they're ready to come out of the oven. Since everything here is built from whole, plant-forward ingredients, there's no need to scan labels for hidden animal-derived additives or worry about what's lurking in a store-bought bag. Let them cool fully on a wire rack and they'll reach their best crunch before you even sit down. Serve them straight or alongside your favorite dip — either way, they disappear fast.
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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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