Dairy Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these baked plantain chips are the kind of snack that disappears fast. Green plantains are naturally starchy and sturdy, which means they crisp up beautifully in the oven without needing any butter or dairy-based coatings — coconut oil does all the heavy lifting here. The combination of minced garlic, fresh rosemary, and a hint of ground ginger gives every chip a bold, herby punch that puts plain store-bought snacks to shame. Slicing the plantains as thin and uniformly as possible is the real secret to getting that satisfying crunch, so a mandoline is your best friend if you have one. They come out of the oven golden at the edges and firm up even more as they cool on the rack, so resist the urge to eat them straight off the pan. Whether you're serving them alongside a dip or just grabbing handfuls straight from the bowl, these chips are proof that dairy-free snacking doesn't mean settling for less flavor.
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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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