Honey Free Garlic-Rosemary Plantain Chips
Crispy, savory, and loaded with bold flavor, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — the result is a deeply aromatic chip with serious crunch. Many store-bought chip options sneak in sweeteners or honey-based glazes, so making your own means you know exactly what's in every bite. The trick to getting that satisfying crisp is slicing the plantains as thin and uniform as possible, then giving them a flip halfway through baking so both sides develop that golden edge. They firm up even more as they cool on the rack, so patience pays off. Serve them as a snack, a party appetizer, or alongside something saucy that needs a sturdy dipper — they hold up beautifully.
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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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