Gluten Free Garlic-Rosemary Plantain Chips
Green plantains are the unsung hero of the snack world, and when they're sliced paper-thin and baked with coconut oil, garlic, and fresh rosemary, they transform into something genuinely addictive. The mandoline technique is the real secret here — uniform slices mean every chip bakes evenly, turning golden at the edges and shattering with that satisfying crunch you want from a proper chip. A pinch of ground ginger in the seasoning blend adds a subtle warmth that plays beautifully against the savory garlic and herby rosemary. Store-bought chips can be a minefield of hidden wheat-based additives and shared-line cross-contact, so making your own batch with these clean, straightforward ingredients is a genuinely smart move. The baking process is low-fuss — flip once, watch the color, and pull them when they're just starting to turn golden, because they crisp up further as they cool on the rack. These are the kind of snack you set out for guests and then quietly eat half of before anyone arrives.
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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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