Hazelnut Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Thinly sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before going into a hot oven until golden and crisp. The combination of garlic and rosemary gives every chip a herby, almost focaccia-like flavor that feels way more elevated than your average bag of chips. Store-bought snacks can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to trust even the simplest products. Making these at home means you control every single ingredient, and this lineup is naturally free of any nut-based oils or additives. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving them space on the baking sheet — patience with the flip and the final few minutes in the oven makes all the difference. Let them cool fully on a rack and they'll crisp up beautifully, ready to serve straight or alongside your favorite dip.
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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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