Seed Oil Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Coconut oil stands in as the fat of choice here, which means you get a beautifully golden chip without any of the refined vegetable or seed oils that show up in nearly every store-bought bag. The combination of minced garlic, fresh rosemary, and a hint of ground ginger gives each chip a bold, herby flavor that feels way more elevated than your average snack. Green plantains are the secret to that satisfying crunch — they're starchier and less sweet than ripe ones, so they bake up firm and crisp rather than soft. Slicing them as thin and uniformly as possible is the real technique here, and a mandoline makes that part effortless. Once they cool on the rack, they reach full crispness and hold it well, making them great for entertaining or just keeping on the counter for whenever hunger strikes.
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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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