Mushroom Free Garlic-Rosemary Plantain Chips
Crunchy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. Green plantains bring a satisfying starchiness that crisps up beautifully in the oven, and the combination of garlic, fresh rosemary, and a hint of ground ginger makes every bite genuinely interesting. Coconut oil ties it all together, giving the chips a light richness without weighing them down. The mandoline trick is the real secret here — getting those slices uniformly thin is what separates a truly crispy chip from a chewy disappointment. Since everything is made from scratch with whole, straightforward ingredients, there's zero guesswork about what's actually in your snack bowl. These are completely free of fungi-derived ingredients, so anyone avoiding mushrooms or mushroom-based additives can dig in without a second thought. Let them cool fully on the rack and you'll be rewarded with a shatteringly crisp chip that holds its own against anything from a bag.
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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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