Peanut 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, and a hint of ground ginger, then baked until golden and irresistibly crisp. The coconut oil helps each chip develop that satisfying crunch without any deep-frying, and the herb-and-garlic coating makes them taste far more elevated than anything you'd grab off a store shelf. Bagged chips can be a minefield of shared-facility warnings, so making your own from scratch means you know exactly what went into every single bite. The trick is slicing the plantains as uniformly thin as possible — a mandoline makes this easy — so every chip bakes evenly and crisps up rather than turning chewy. Let them cool fully on a wire rack and they'll reach that perfect, snappy texture that makes them completely addictive. Serve them alongside a dip, pile them next to a sandwich, or just eat them straight off the pan — no judgment here.
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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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