Breastfeeding Friendly Garlic-Rosemary Plantain Chips
Crunchy, savory, and genuinely satisfying, these baked plantain chips are the kind of snack that disappears fast — whether you're nursing on the couch or just need something real to munch on between feeds. Green plantains are a fantastic whole-food base, and paired with coconut oil, fresh rosemary, and a hint of ground ginger, every chip delivers bold flavor without any of the mystery ingredients hiding in a store-bought bag. The garlic comes through beautifully once baked, giving these a deeply aromatic quality that makes them feel way more indulgent than they actually are. Baking at a steady temperature and flipping halfway through is the move here — it's what takes them from pale and bendy to genuinely crisp and golden at the edges. Snacking well while breastfeeding doesn't have to mean choking down something bland, and this recipe is proof that simple, clean ingredients can still hit every craving. Let them cool fully on the rack and they'll shatter satisfyingly with every bite.
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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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