Shellfish Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked plantain chips are the kind of snack that disappears fast. Thinly sliced green plantains get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — and the result is deeply aromatic and satisfying in a way that store-bought chips rarely manage. The trick is slicing the plantains as uniformly thin as possible, which lets them dry out and crisp up beautifully rather than turning chewy in the middle. Flipping each chip halfway through baking ensures even color and that signature crunch you're after. Because everything here is built from whole, straightforward ingredients, you never have to second-guess what's in the bag or worry about shared processing lines with seafood products. They firm up even more as they cool on the rack, so patience pays off. Whether you're serving them alongside a dip or eating them straight off the pan, these chips are genuinely hard to stop eating.
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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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