Capsaicin Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger, then baked until golden and impossibly crisp. The flavor is bold and herbaceous without a trace of heat — which is exactly the point for anyone who loves a satisfying chip but needs to steer clear of chili, pepper, or capsaicin-based seasonings. So many store-bought chips and seasoned snacks sneak in paprika or cayenne even when you least expect it, making this homemade version a genuinely reliable alternative. The coconut oil helps each slice crisp up beautifully in the oven, and the garlic-rosemary coating clings to every round for maximum flavor in every bite. Letting them cool on a wire rack is the secret to that satisfying crunch — patience pays off here. Serve them alongside a dip, pile them next to a sandwich, or just eat them straight off the pan while no one is watching.
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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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