Macadamia 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. Thinly sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting the oven — the result is a deeply aromatic chip with serious crunch. Store-bought snack mixes and flavored chips are notorious for hiding unexpected nuts in their ingredient lists, so making your own batch at home puts you fully in control of what goes into the bowl. The trick to getting that satisfying snap is slicing the plantains as uniformly thin as possible and giving them enough space on the baking sheet so they dry out rather than steam. They crisp up even more as they cool on the rack, so patience pays off here. Serve them alongside a dip, pile them on a charcuterie board, or just eat them straight off the pan — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!