Oats 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 deeply aromatic and satisfyingly crunchy. For anyone navigating an oat-free lifestyle, packaged snack foods can be a minefield of hidden grains and shared-facility warnings, so making your own chips at home is genuinely liberating. Every single ingredient here is naturally free from oats, with no substitutions or workarounds needed. The key to getting that perfect crunch is slicing the plantains as thin and uniform as possible — a mandoline makes this easy — and giving the chips enough space on the baking sheet so they bake rather than steam. They crisp up beautifully as they cool, so a little patience at the end goes a long way. Serve them straight off the rack or alongside your favorite dip for a snack that feels indulgent but is completely homemade and worry-free.
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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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