Barley Free Maple Cinnamon Plantain Chips

These sweet-and-spiced chips are the kind of snack that disappears fast — warm coconut oil and pure maple syrup coat thin-sliced green plantains before they go into the oven, where they transform into deeply golden, crunchy rounds with a gentle kick of Ceylon cinnamon and ginger. Packaged snacks can be a minefield when you're avoiding grain-derived ingredients, but every single component here is naturally grain-free and straightforward to verify. Green plantains are the key — their lower sugar content and firm starch hold up to the high heat and crisp beautifully rather than burning. The mandoline step is worth the extra minute of setup, because uniform slices mean every chip bakes evenly and you avoid that frustrating mix of burnt edges and chewy centers. Baking in a single layer and flipping halfway through does the real work, coaxing out that satisfying crunch without any frying. Let them cool on a rack and resist the urge to grab one too early — they firm up completely as they cool and the flavor deepens noticeably.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →