Chicken 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 starchy, neutral base that crisps up beautifully in the oven, and the combination of garlic, fresh rosemary, and a hint of ground ginger makes every bite genuinely interesting. Coconut oil helps each slice turn golden and firm without any need for deep frying, keeping the whole process clean and straightforward. The key is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless — so you get that satisfying crunch rather than a chewy result. They crisp up even more as they cool on the rack, so a little patience before diving in goes a long way. These are completely free of any poultry ingredients, making them a reliable crowd-pleaser for mixed gatherings where dietary needs vary. Serve them on their own or alongside your favorite dip for a snack that feels way more elevated than the effort involved.
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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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