PCOS Friendly Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply satisfying, these baked plantain chips are the kind of snack that makes it genuinely easy to skip the processed stuff. Green plantains are a smart choice here because they're lower in sugar than ripe ones, making them a better fit for blood sugar balance — something that really matters when you're managing hormonal health. Coconut oil, fresh rosemary, minced garlic, and a touch of ground ginger come together in a coating that smells incredible going into the oven and tastes even better coming out. The trick is slicing the plantains as thin and uniform as possible so every chip bakes up with that satisfying, paper-thin crunch rather than turning chewy in the middle. Baking instead of frying keeps things clean and simple, with no mystery oils or additives that tend to sneak into store-bought chip alternatives. Let them cool completely on a rack and they'll crisp up beautifully — honestly hard to believe something this good came from just a handful of whole ingredients.
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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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