Yeast Free Garlic-Rosemary Plantain Chips
Crunchy, savory, and deeply aromatic, these oven-baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger, then baked until golden and irresistibly crisp. Every ingredient here is naturally free of yeast and fermented additives, so there's no label-scanning or second-guessing — just clean, whole-food snacking. The coconut oil helps each chip bake up light and crunchy rather than greasy, while the garlic and rosemary give them a savory, almost herb-bread quality that makes them wildly satisfying. Slicing uniformly thin is the real secret to getting that satisfying snap, and the recipe walks you through exactly what to look for so you pull them at the perfect moment. Let them cool fully on a rack and they'll reach peak crispness — if you can wait that long.
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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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