Caffeine Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply satisfying, these oven-baked plantain chips are seasoned with a bold combination of garlic, fresh rosemary, and a hint of ground ginger that makes them nearly impossible to stop eating. Green plantains are the star here — their firm, starchy texture is exactly what you want when you're chasing that serious chip crunch without any frying involved. Coconut oil coats every slice and helps them turn beautifully golden in the oven, delivering a clean, rich flavor that pairs perfectly with the aromatic herbs. The mandoline technique is the real secret weapon: getting those slices uniformly thin means the whole batch crisps up evenly, with no sad chewy stragglers in the mix. These are a fantastic alternative to store-bought snacks, which often sneak in additives or flavorings you don't need. Let them cool completely on the rack and you'll be rewarded with a chip that genuinely snaps — perfect for dipping or eating straight off the pan.
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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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