Paraben Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger, then baked until golden and irresistibly crisp. Every ingredient here is straightforward and whole-food, which is exactly what you want when you're avoiding synthetic preservatives and the hidden additives that sneak into so many packaged snacks. The coconut oil does double duty — it helps the chips crisp up beautifully in the oven while keeping the ingredient list clean and simple. Getting the slices uniformly thin is the real secret to that satisfying crunch, so a mandoline is your best friend here, though a sharp knife and a steady hand will do the job. They firm up even more as they cool on the rack, so resist the urge to eat them straight off the pan — though honestly, good luck with that.
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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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