Chestnut 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. Thinly sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — and the result is genuinely addictive. The coconut oil helps each slice crisp up beautifully without any frying, while the rosemary and garlic create a fragrant, almost restaurant-worthy coating. Bagged snack chips can be a minefield of unexpected additives and shared-facility warnings, so making your own batch at home puts you fully in control of every ingredient. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible — a mandoline makes this effortless — and giving each chip enough room on the baking sheet so nothing steams. They firm up even more as they cool, so resist the urge to eat them straight from the oven (or don't, honestly). Serve them alongside a dip, pile them next to a sandwich, or just eat them straight off the rack.
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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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