Brazil Nut 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. Thin-sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — and the result is deeply aromatic and satisfyingly crunchy. The trick is slicing the plantains as uniformly thin as possible, which lets them dry out evenly in the oven and crisp up beautifully as they cool on the rack. Store-bought chip options can be a minefield when you're avoiding certain tree nuts due to shared processing lines, so making your own at home with a short, clean ingredient list is genuinely worth the effort. Every ingredient here is straightforward and easy to verify, so you can snack with total confidence. Serve them as an appetizer, a party snack, or just eat them straight off the baking sheet — no judgment.
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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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