MSG Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in melted coconut oil with fresh rosemary, minced garlic, a touch of sea salt, and a hint of ground ginger, then baked until they shatter satisfyingly with every bite. Every single ingredient is whole and recognizable — no flavor enhancers, no hidden additives, just real food doing all the heavy lifting. That matters a lot when you're trying to avoid processed seasonings that sneak into so many store-bought chip options. The two-stage bake — flip halfway, watch closely at the end — is the secret to getting that deep golden crunch without burning the edges. They crisp up even more as they cool, so patience pays off. Serve them as a snack, a party appetizer, or alongside something saucy that needs a sturdy dipper.
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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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