Citrus Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply satisfying, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin and tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger — no citrus anywhere in sight, which makes them a genuinely safe and delicious option when you need to avoid it. So many store-bought chip seasonings sneak in citric acid or citrus-derived flavoring, so making your own is the smartest move. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving each chip enough room on the baking sheet to crisp up without steaming. They come out of the oven golden at the edges and firm to the touch, then reach their full, glassy crispness as they cool on a wire rack. The garlic and rosemary combo gives them an almost herb-bread quality that makes them wildly addictive alongside dips or completely on their own.
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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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