Fish Free Garlic-Rosemary Plantain Chips
These baked plantain chips are the kind of snack that disappears fast — savory, aromatic, and satisfyingly crunchy in a way that puts any bagged chip to shame. Green plantains are sliced paper-thin and tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before hitting the oven, so every bite is loaded with flavor. The key to getting that perfect crisp is uniform slicing and a little patience — the chips firm up as they cool, and the wait is absolutely worth it. Because everything here is built from whole, straightforward plant-based ingredients, there's no need to scan labels for hidden fish-derived additives like worcestershire or anchovy paste that sneak into so many savory snacks. This is a recipe where simple technique does all the heavy lifting: two sheet pans, a mandoline or sharp knife, and a watchful eye in those final minutes of baking. Serve them as a party snack, a soup companion, or honestly just straight off the cooling rack.
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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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