Vegan Garlic-Rosemary Plantain Chips
Green plantains transform into something genuinely addictive when they hit a hot oven — thin, golden, and shatteringly crisp in a way that puts most store-bought snacks to shame. The coating here is simple but punchy: melted coconut oil carries minced garlic, fresh rosemary, and a whisper of ground ginger into every slice, so the flavor is savory, herby, and just a little warm all at once. Because every ingredient in this recipe comes straight from whole, plant-based sources, there's nothing to second-guess on the label — no hidden dairy, no mystery additives, just real food. The technique matters as much as the ingredients: slicing the plantains as thin and uniformly as possible is what separates a truly crispy chip from a chewy disappointment, and flipping halfway through ensures even color on both sides. They firm up beautifully as they cool on the rack, so patience in those last few minutes pays off in a big crunch. Serve them as a snack, a party appetizer, or alongside something saucy that needs a sturdy dipper — they hold up surprisingly well.
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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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