Turmeric Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with savory 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 — the result is a deeply aromatic chip with serious crunch. So many store-bought chip options sneak in spice blends that can include turmeric as a colorant or anti-caking ingredient, making label-reading a constant chore. Here, every ingredient is straightforward and easy to verify, so you can snack without second-guessing the spice rack. The trick to getting that satisfying snap is slicing the plantains as uniformly thin as possible and giving each chip its own space on the baking sheet — no overlapping, no steaming, just even, dry heat doing its thing. They crisp up beautifully as they cool, so a little patience after the oven pays off. Whether you're serving them alongside a dip or eating them straight off the rack, these chips punch well above their weight.
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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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