Black Pepper Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of garlic, fresh rosemary, and a hint of ground ginger makes every bite genuinely interesting. For anyone avoiding black pepper, store-bought chip options can be a minefield — it shows up in seasoning blends and "spice" catch-alls constantly — so making your own is the cleanest solution. The coconut oil helps each thin round crisp up evenly without any need for that familiar peppery heat, proving you don't need it to build bold, complex flavor. Slicing the plantains as uniformly thin as possible is the real secret to getting that satisfying snap, and a mandoline makes the job quick and consistent. Let them cool fully on a wire rack and you'll be rewarded with chips that are every bit as crunchy as anything from a bag.
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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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