Mustard 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. Thinly sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — the result is a deeply aromatic chip with serious crunch. Store-bought chip options can be a minefield when you're avoiding mustard, since it hides in spice blends and seasoning mixes more often than you'd expect. Making your own from scratch means you know exactly what's in every bite, and this ingredient list is refreshingly straightforward. The technique matters here — slicing the plantains as uniformly thin as possible and flipping halfway through baking is what takes them from chewy to genuinely crisp. They continue to firm up as they cool on the rack, so resist the urge to judge them straight out of the oven. Serve them as a snack, a side, or just eat them straight off the baking sheet — no judgment.
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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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