Brazil Nut Free Maple Cinnamon Plantain Chips

Thin-sliced green plantains get tossed in a fragrant blend of coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a hint of ground ginger before hitting a hot oven — and the result is a snack that's genuinely hard to stop eating. The key is slicing the plantains as uniformly thin as possible, ideally with a mandoline, so every chip bakes up with those deep golden edges and satisfying crunch. Flipping each chip halfway through ensures even caramelization on both sides, and a few minutes on a wire rack lets them reach their full crispy potential. Store-bought flavored chips can be a minefield of mystery seasonings and shared production lines, but this recipe keeps every single ingredient visible and straightforward. The warm sweetness of maple and cinnamon plays beautifully against the starchy plantain base, making these feel more like a treat than a responsible snack choice. They're equally at home alongside a dip, packed into a lunchbox, or eaten straight off the cooling rack before they even make it to a bowl.

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