Lactose Free Garlic-Rosemary Plantain Chips
Crispy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger, then baked until golden and satisfyingly crunchy. Every single ingredient here is naturally free of dairy and lactose, so there's no label-scanning or substitution stress — just straightforward, wholesome snacking. The coconut oil does double duty, helping the chips crisp up beautifully in the oven while adding a subtle richness that keeps them from tasting like plain veggie crisps. The rosemary and garlic combo is genuinely bold, making these feel more like something from a fancy charcuterie spread than a homemade baking project. Patience in the final few minutes of baking is the real secret — pull them just as the edges start to color, and they'll firm up perfectly as they cool on the 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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