Mediterranean Diet Friendly Garlic-Rosemary Plantain Chips
Crunchy, herby, and deeply satisfying, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains are sliced paper-thin and tossed in a fragrant blend of coconut oil, fresh rosemary, minced garlic, and a hint of ground ginger before hitting a hot oven — the result is a chip with serious depth of flavor and a genuinely crisp bite. This approach leans on wholesome, plant-forward ingredients that align beautifully with the principles of Mediterranean-style eating: good fats, fresh herbs, and nothing processed. The baking method does all the heavy lifting here, so you get that satisfying crunch without any deep-frying. Watching the chips closely in those final minutes is the real trick — pull them just as the edges start to turn golden, and they'll firm up perfectly as they cool on the rack. Serve them as a standalone snack, alongside a dip, or as a crunchy side to round out a meal.
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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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