AIP Friendly Maple Cinnamon Plantain Chips
Crunchy, lightly sweet, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single ingredient that conflicts with an elimination-style healing protocol. Green plantains, coconut oil, pure maple syrup, Ceylon cinnamon, ginger, and sea salt — that's the whole list, and every one of those ingredients is a clean yes. The thin-sliced, single-layer baking method is what makes these genuinely crispy rather than chewy, so following the mandoline step and the flip halfway through really does matter. A touch of maple syrup and ginger gives them a subtle depth that makes them feel indulgent even though they're completely grain-free, nightshade-free, and seed-free. They come together in under 30 minutes and make four servings, so they're easy to prep ahead and stash for the week. Let them cool fully on the rack before you dig in — that's when they reach their best snap.
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Learn more →Ingredients
4 servings
- 2 large green plantains, peeled
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ¾ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet 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. Thicker slices will be chewy rather than crisp.
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