Carrageenan 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 get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before going into a hot oven — the result is deeply aromatic and satisfyingly crunchy. Store-bought chips and snack foods are a minefield for anyone avoiding carrageenan, since the additive hides in all kinds of processed products and isn't always obvious on the label. Making your own from scratch means you know exactly what's in every bite, and this ingredient list is refreshingly short and clean. The trick to getting that perfect crisp is slicing the plantains as thin and uniform as possible — a mandoline makes this easy — and giving the chips enough space on the pan so they bake rather than steam. They firm up beautifully as they cool, so resist the urge to pull them too early. Serve them as a snack, a party appetizer, or alongside something saucy that needs a good scoop.
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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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