Nutmeg Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these 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 chip that's deeply fragrant and satisfyingly crunchy. Store-bought chip blends can be a minefield for anyone avoiding certain spices, since seasoning packets often sneak in unexpected ingredients. Making them at home means you control every single element, and this lineup is refreshingly straightforward. The trick to getting that perfect snap is slicing the plantains as uniformly thin as possible and giving them enough space on the baking sheet so they crisp rather than steam. Patience in those final minutes of baking pays off — pull them just as the edges start to color, and they'll firm up beautifully as they cool on the rack. Serve them as a party snack, a soup topper, or just eat them straight off the pan because honestly, that's what's going to happen anyway.
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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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