Fructose Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply satisfying, these oven-baked plantain chips are seasoned with garlic, fresh rosemary, and a hint of ground ginger for a snack that feels anything but ordinary. Green plantains are the star here — their low sugar content makes them a smart choice when you're keeping fructose in check, unlike ripe plantains or many conventional chip options that sneak in sweeteners or high-fructose coatings. Coconut oil helps each thin round crisp up beautifully in the oven without any need for deep frying. The mandoline technique is worth the extra care — uniform slices mean every chip bakes evenly and comes out with that satisfying snap rather than a chewy, underdone center. Watching them closely in those final few minutes is the real secret to golden, crackling perfection. Once they cool on the rack, they firm up completely and become the kind of snack you'll have a hard time not finishing in one sitting. Store-bought chips can be a minefield of hidden ingredients, so making your own with this short, clean list is genuinely the better move.
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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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