Artificial Food Coloring Free Maple Cinnamon Plantain Chips
Crunchy, caramelized, and kissed with warm spice, these baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in a simple coating of coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ginger, then baked until deeply golden and satisfyingly crisp. Every single ingredient here is whole and straightforward, which means no synthetic dyes, no mystery additives, and none of the label-reading anxiety that comes with packaged chip alternatives. The trick to getting that perfect crunch is slicing uniformly thin and giving each chip its own space on the baking sheet — crowding is the enemy of crispy. A quick flip halfway through and a few minutes on a wire rack to cool, and you've got chips that shatter in the best possible way. They're naturally sweet from the maple syrup and fragrant from the cinnamon, making them just as good alongside a dip as they are eaten straight off the rack.
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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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