Vegetarian Garlic-Rosemary Plantain Chips
Green plantains transform into something genuinely addictive when they're sliced paper-thin and baked with coconut oil, fresh rosemary, and a hit of minced garlic. The addition of ground ginger gives the seasoning a subtle warmth that makes these chips taste far more complex than the short ingredient list suggests. Baking rather than frying keeps things lighter while still delivering that satisfying crunch, and the parchment-lined sheet pan method means cleanup is practically effortless. The key to getting that perfect crisp is uniform slicing — a mandoline makes quick work of it — and a little patience while they cool on the rack, since they firm up beautifully in those final few minutes. These are the kind of snack that disappears fast at a party, and nobody needs to know how simple they were to pull together. They're a great reminder that plant-based snacking doesn't have to mean settling for something bland or boring.
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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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