Soy Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with the kind of savory herb flavor that makes it impossible to stop at just one handful, these baked plantain chips are a seriously satisfying snack. Green plantains bring a neutral, starchy base that crisps up beautifully in the oven, and the combination of fresh rosemary, minced garlic, and a hint of ground ginger takes them somewhere far more interesting than anything you'd find in a bag at the store. Coconut oil does the heavy lifting here, coating every thin round and helping each chip bake to that perfect golden edge without any of the hidden legume-derived oils or additives that sneak into so many packaged alternatives. The mandoline technique is the real secret — uniform slices mean every chip finishes at the same time, so you get consistent crunch rather than a frustrating mix of burnt and soggy. A short rest on the wire rack lets them firm up completely, and the payoff is a chip that genuinely snaps. These work beautifully as a party snack, a lunchbox addition, or just something to crunch on while dinner finishes cooking.
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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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