Legume 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 hitting a hot oven — the result is a chip that's golden at the edges and satisfyingly crisp all the way through. Because plantains are naturally free from legumes, there's no need to scrutinize labels or swap out any ingredients; everything here is straightforwardly clean. The coconut oil base gives each chip a subtle richness that pairs beautifully with the herby, garlicky coating, making these taste far more indulgent than a standard store-bought alternative. The key to getting that perfect crunch is slicing the plantains as uniformly thin as possible and giving them space on the baking sheet — patience with the single layer pays off. They crisp up even more as they cool, so try to resist eating them straight off the pan (though we understand if you can't). Whether you're serving them alongside a dip or snacking straight from the rack, these chips are proof that simple ingredients done right are all you need.

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