Turkey Free Garlic-Rosemary Plantain Chips
These oven-baked plantain chips are the kind of snack that disappears fast — deeply savory, fragrant with rosemary and garlic, and finished with a whisper of warm ginger that makes them genuinely hard to stop eating. Green plantains are the star here, sliced paper-thin so they bake up shatteringly crisp without a drop of frying oil. Coconut oil coats every slice and helps the garlic and rosemary cling beautifully, so the flavor is bold all the way through rather than just on the surface. The technique is straightforward but precise — uniform slices and a careful eye in those final minutes of baking are what separate a truly crispy chip from a chewy disappointment. Because everything in this recipe is a whole, recognizable ingredient, you never have to squint at a label wondering what's hiding in a seasoning blend or a processed snack bag. They crisp up fully as they cool, so patience for those last five minutes is genuinely rewarded. Serve them alongside a dip, pile them next to a sandwich, or just eat them straight off the rack — no judgment.
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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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