Nightshade Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply satisfying, these oven-baked plantain chips are seasoned with minced garlic, fresh rosemary, and a hint of ground ginger for a snack that feels anything but basic. Green plantains are the star here — their firm, starchy flesh crisps up beautifully in the oven without any of the nightshade ingredients that make conventional chip options off-limits. Coconut oil keeps the coating clean and simple while helping each thin round turn golden and crackling at the edges. The mandoline technique is the real secret weapon: uniform slices mean every chip bakes evenly, so you get consistent crunch rather than a mix of burnt edges and chewy centers. Watching the chips closely in those final few minutes pays off — pull them just as they start to color, and they'll firm up perfectly as they cool on the rack. These are the kind of snack you make once and immediately add to your regular rotation.
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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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