Artificial Flavors Free Maple Cinnamon Plantain Chips
Crunchy, sweet, and warmly spiced, these baked plantain chips hit that perfect snack-food spot without a single synthetic shortcut. Every bit of flavor here comes from real, whole ingredients — pure maple syrup for sweetness, ground Ceylon cinnamon for its delicate floral warmth, and a whisper of ginger to round things out. Store-bought chips are notorious for hiding artificial flavoring agents in their seasoning blends, so making your own means you know exactly what's going into every crispy round. The technique matters here: slicing the plantains paper-thin and baking them in a single layer is what transforms humble green plantains into genuinely snappy chips rather than a chewy disappointment. Coconut oil helps the coating cling and encourages that deep golden color at the edges that signals they're nearly done. Once they cool on a wire rack, they reach full crispness — and honestly, they're hard to stop eating.
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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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