Low Iodine Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, and a touch of ground ginger before hitting a hot oven — and the result is genuinely addictive. For anyone navigating a low-iodine protocol, packaged chips and seasoned snacks can be a minefield of iodized salt and mystery additives, but this recipe keeps things clean by using fine sea salt and whole, unprocessed ingredients throughout. The technique matters here: slicing the plantains as uniformly thin as possible ensures every chip bakes evenly and crisps up properly rather than turning chewy in the middle. A quick flip halfway through baking and a few watchful minutes at the end are all it takes to land that perfect golden edge. Let them cool fully on a rack and they'll reach that satisfying, paper-thin crunch that makes it nearly impossible to stop at just one handful.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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