Pistachio 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. Thin-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 a deeply aromatic chip with serious crunch. The coconut oil helps each slice bake up light and crisp without any frying, and the rosemary-garlic coating caramelizes beautifully at the edges. Store-bought chip options can be a minefield when you're avoiding tree nuts due to shared production lines and vague "may contain" labels, so making your own at home puts you fully in control of every ingredient. The key to getting that satisfying snap is slicing the plantains as uniformly thin as possible and giving them space on the baking sheet — no overlapping, no shortcuts. Let them cool completely on a rack and they'll reach peak crispness on their own. These are fantastic on their own, alongside a dip, or crumbled over a bowl of soup for a little extra texture.
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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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