Walnut Free Garlic-Rosemary Plantain Chips
Crispy, golden, and loaded with savory herb flavor, these 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 chip that's deeply fragrant and satisfyingly crunchy. Store-bought chip options can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make it hard to feel confident about what's actually in the bag. Making your own from scratch means you know exactly what went into every single chip. The technique here is all about patience — slicing thin and uniform, flipping halfway through, and letting them cool on a rack so they reach that perfect, shatteringly crisp texture. The rosemary and garlic combo gives these a sophisticated edge that makes them feel way more elevated than your average snack bowl offering. Serve them straight up or alongside a dip, and don't be surprised when the whole batch is gone before it ever makes it to the table.
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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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