Celery 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 are sliced paper-thin and tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — the result is a chip that's deeply aromatic and satisfyingly crunchy. Slicing uniformly is the real secret here, and the recipe walks you through exactly what to look for so every chip comes out crisp rather than chewy. Because the ingredient list is short and entirely whole-food, you don't have to scan labels or worry about hidden additives sneaking into your snack bowl. They bake in two rounds with a flip in between, which gives both sides a chance to dry out and develop those gorgeous golden edges. The chips firm up even more as they cool on a wire rack, so patience pays off — though it's genuinely hard to wait. Whether you're serving them alongside a dip or eating them straight off the pan, these are the kind of homemade chips that make store-bought feel completely unnecessary.
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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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