Sesame Free Garlic-Rosemary Plantain Chips
Crunchy, herby, and deeply savory, these oven-baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a hint of ground ginger before hitting a hot oven — and the result is genuinely addictive. Store-bought chip options can be a minefield when you're avoiding sesame, since tahini, sesame oil, and sesame seeds show up in all kinds of unexpected seasonings and coatings. Here, every single ingredient is straightforward and easy to verify, so you can snack with total confidence. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving each chip enough room on the pan to crisp up rather than steam. They firm up beautifully as they cool, so patience pays off. Serve them on their own, alongside a dip, or crumbled over a salad for a little extra texture.
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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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