Black Pepper Free Maple Cinnamon Plantain Chips

Crispy, golden, and kissed with warm spice, these baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains get tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, and a hint of ground ginger before going into the oven — no black pepper anywhere in sight, which makes them a genuinely safe and satisfying option for anyone avoiding that spice. So many store-bought chips and seasoned snacks sneak pepper into their blends, so making your own is the easiest way to stay in control of what's actually in the bag. The key here is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless — and giving each chip its own space on the baking sheet so they bake up crisp rather than steaming each other soft. A flip halfway through and a few extra minutes in the oven coaxes out those deep golden edges, and the chips firm up beautifully as they cool on a wire rack. The maple and cinnamon combo gives them a lightly sweet, almost caramelized flavor that feels indulgent without any complicated ingredients. Make a double batch — they go fast.

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 →