Breastfeeding Friendly Maple Cinnamon Plantain Chips
Crunchy, lightly sweet, and warmly spiced, these baked plantain chips hit that satisfying snack craving without relying on anything processed or questionable. Green plantains are the base here — starchier and more neutral than ripe ones — and they crisp up beautifully in the oven when sliced thin and given enough space on the pan. A simple coating of coconut oil, pure maple syrup, Ceylon cinnamon, and a touch of ginger brings gentle sweetness and anti-inflammatory warmth in every bite. Ceylon cinnamon in particular is a thoughtful choice over the more common cassia variety, since it's lower in coumarin — a detail worth caring about when you're mindful of what goes into your body every day. The baking method keeps things clean and wholesome, no deep fryer or mystery oils needed. Let them cool fully on a wire rack and they'll shatter with that perfect chip crunch. Whether you're snacking between feeds or just need something that feels like a treat without the guilt, these deliver.
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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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