Eggless 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. Coconut oil ties it all together, coating each thin round so the seasonings stick and the edges turn perfectly golden. Since the whole recipe is built around whole, simple ingredients, there's nothing to second-guess — no hidden binders or coatings that might sneak in unwanted additives. The mandoline step is worth it: uniform slices are what separate truly crispy chips from chewy, uneven ones, so take your time there. They firm up even more as they cool on the rack, so resist the urge to eat them straight off the pan. Serve them as a snack, a party appetizer, or alongside something dip-worthy — they hold up well and taste like you put in way more effort than you actually did.
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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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