Corn 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 fresh rosemary, minced garlic, and a hint of ground ginger makes every bite genuinely interesting. Store-bought chips are a minefield for anyone avoiding corn — hidden starch, maltodextrin, and shared fryers make the snack aisle feel off-limits — but this recipe keeps everything clean and straightforward. Coconut oil does the heavy lifting here, coating each thin round evenly and helping the chips achieve that satisfying golden crunch without any questionable additives. The mandoline technique is the real secret: uniform slices mean every chip bakes at the same rate, so you're not pulling out a mix of burnt edges and soggy centers. A short rest on a wire rack after baking lets them firm up to full crispness, which means patience pays off in a big way. These are the chips you'll want to keep on rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!