Pescatarian Garlic-Rosemary Plantain Chips
Green plantains transform into something genuinely addictive when they hit the oven thinly sliced and coated in coconut oil, fresh rosemary, and minced garlic. The touch of ground ginger in the seasoning blend adds a subtle warmth that makes these chips taste more complex than anything you'd pull from a bag at the store. Getting that paper-thin, uniform slice is the real secret here — a mandoline makes it effortless, but a sharp knife and a little patience work just as well. Because these are baked rather than fried, the chips crisp up gradually and finish firming as they cool on the rack, so resist the urge to eat them straight off the pan. The whole thing comes together with just a handful of clean, plant-based ingredients, which makes it a naturally easy fit for anyone eating fish but skipping meat — no substitutions or workarounds needed. Serve them alongside a dip, pile them next to grilled fish, or just eat them straight off the cooling rack because you absolutely will.
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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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