Crunchy, golden, and loaded with savory herb flavor, these baked plantain chips are the kind of snack that disappears fast. 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 a hot oven — the result is deeply aromatic and satisfying in a way that most store-bought chips simply can't match. Because they're made entirely from whole, naturally grain-free ingredients, there's no need to scrutinize labels or worry about hidden grain derivatives sneaking into your snack bowl. The key to getting that perfect shatter-crisp texture is slicing the plantains as uniformly thin as possible and giving each chip enough room on the baking sheet to dry out evenly. They come out of the oven golden at the edges and firm to the touch, then crisp up even further as they cool on the rack. 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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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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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