Lupin Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains get thinly sliced and tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before hitting the oven — the result is a deeply aromatic chip with serious crunch. Because lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged snacks and gluten-free products, making your own chips from scratch is one of the smartest moves you can make. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually in the bag. The key to getting that satisfying snap is slicing the plantains as uniformly thin as possible and giving them enough oven time to turn golden at the edges — they crisp up even more as they cool on the rack. Serve them as a standalone snack, alongside a dip, or as a crunchy side to just about anything savory. Once you taste how good homemade chips can be, the store-bought aisle is going to feel a lot less tempting.
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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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