Capsaicin Free Maple Cinnamon Plantain Chips
Crunchy, sweet, and warmly spiced, these baked plantain chips hit that perfect snack-food spot without a trace of heat or pepper-derived ingredients. Store-bought chips are a minefield for anyone avoiding capsaicin, since even "plain" varieties often sneak in paprika, chili powder, or cayenne — but every single ingredient here is completely in the clear. Green plantains get sliced paper-thin, tossed in melted coconut oil and pure maple syrup, then dusted with Ceylon cinnamon, ground ginger, and a pinch of sea salt before going into the oven. The key to that satisfying crunch is slicing uniformly thin and giving each chip its own space on the baking sheet so the oven can crisp rather than steam. A mid-bake flip ensures even color and that deep golden edge that signals they're almost ready. They firm up beautifully on a wire rack as they cool, so patience pays off. Eat them straight from the rack, pack them for a road trip, or serve them alongside something creamy — they disappear fast either way.
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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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