Seeds Free Garlic-Rosemary Plantain Chips
Crunchy, golden, and deeply savory, these baked plantain chips are the kind of snack that disappears fast. Green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before going into a hot oven — and the result is something genuinely addictive. Because every ingredient here is whole and straightforward, there are no hidden seed-based oils or seasoning blends to second-guess, which makes snack time a lot more relaxed. The trick to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, so a mandoline really earns its keep here. They crisp up beautifully as they cool on the rack, so patience in those last few minutes pays off. Serve them as a party snack, a soup topper, or just straight off the baking sheet — no one will judge you.
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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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