Pork Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with the kind of savory herb flavor that makes it impossible to stop at just one handful, these baked plantain chips are a serious snack upgrade. Green plantains are sliced paper-thin and tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before hitting the oven — the result is a chip that's fragrant, deeply flavored, and satisfyingly crunchy. Because everything here is built from whole, simple ingredients, there's no need to squint at a bag of store-bought chips wondering what's actually in the seasoning blend. The coconut oil helps each slice crisp up beautifully in the oven without any animal fats, and the double-bake-and-flip method ensures even color and crunch all the way through. Letting them cool on a wire rack is the final step that takes them from good to genuinely addictive — they firm up completely as they rest. Serve them alongside a dip, pile them next to a sandwich, or just eat them straight off the pan while nobody's looking.
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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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