Almond Free Maple Cinnamon Plantain Chips
These baked plantain chips hit that perfect sweet-and-warm note — coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ginger come together on thin-sliced green plantains for a snack that tastes far more indulgent than it has any right to. Store-bought flavored chips are a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what's in the bag. The key here is slicing the plantains as uniformly thin as possible — a mandoline makes quick work of it — so every chip bakes evenly and crisps up rather than turning chewy. Baking in a single layer without crowding is the other non-negotiable step, since overlapping slices trap steam and ruin that satisfying crunch. Once they come out of the oven, patience pays off: letting them cool on a wire rack is what takes them from firm to genuinely crispy. The result is a naturally sweet, warmly spiced chip that works just as well as an afternoon snack as it does alongside something savory.
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Learn more →Ingredients
4 servings
- 2 large green plantains, peeled
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 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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