Cashew 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 bring a satisfying starchy crunch that holds up beautifully in the oven, and the combination of garlic, fresh rosemary, and a hint of ground ginger makes every bite genuinely addictive. Coconut oil coats each slice evenly, helping them bake up golden at the edges without any need for deep frying or complicated techniques. The mandoline step is worth it — uniform slices are the secret to getting that satisfying, paper-thin crispness rather than a chewy, uneven result. Store-bought chip options can be a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what went into the bag. These are naturally free from tree nuts and made entirely from whole, recognizable ingredients, so you can snack with zero second-guessing. Let them cool fully on the rack and they'll hit that perfect chip texture every single time.
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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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