Citric Acid Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-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 touch of ground ginger — a combination that smells incredible the moment it hits the oven. Store-bought chips are a minefield for anyone avoiding citric acid, since it hides in seasoning blends and preservatives on ingredient labels you'd never expect. Making them at home with this short, clean ingredient list means you know exactly what's going in the bowl. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving them enough space on the baking sheet so they dry out rather than steam. They crisp up beautifully as they cool, so patience in those last few minutes pays off. Serve them as a snack, a party appetizer, or alongside something saucy that needs a sturdy dipper.
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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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