Pregnancy Friendly Garlic-Rosemary Plantain Chips
Crunchy, savory, and genuinely satisfying, these baked plantain chips are the kind of snack that disappears fast. Green plantains are a great source of complex carbohydrates and resistant starch, making them a smart, wholesome choice when you're eating for two and want something that actually fills you up. Coconut oil keeps things simple and clean, while fresh rosemary, minced garlic, and a hint of ground ginger layer in bold flavor without relying on anything processed or questionable. Baking instead of frying means you're skipping the mystery oils that come with store-bought chips — a real win when you're being more intentional about what goes into your body. The key is slicing the plantains as thin and uniform as possible so every chip bakes up with that satisfying, papery crunch rather than turning chewy in the middle. They crisp up beautifully as they cool, so a little patience at the end goes a long way. Serve them straight off the rack or pair them with a dip for a snack that feels indulgent but is anything but.
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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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