Cinnamon Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, 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 minced garlic, fresh rosemary, and a hint of ground ginger makes every bite genuinely interesting. For anyone navigating a cinnamon sensitivity, store-bought chip seasonings can be a minefield — blends and "natural flavors" hide all kinds of surprises. Making your own means you know exactly what went into the bowl, and this ingredient list is refreshingly straightforward. The coconut oil helps the slices brown evenly and adds a subtle richness without overwhelming the herby, garlicky flavor. The mandoline step is worth the extra minute of setup — uniform thickness is what separates truly crispy chips from the sad, chewy ones. Let them cool fully on the rack and you'll be rewarded with a satisfying crunch that holds up well for snacking or serving alongside dips.
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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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