Carrageenan Free Maple Cinnamon Plantain Chips

These baked plantain chips hit that perfect sweet-salty-spiced note that makes it nearly impossible to stop at just one handful. Green plantains get sliced paper-thin, tossed in melted coconut oil and pure maple syrup, then seasoned with warm Ceylon cinnamon, a whisper of ginger, and fine sea salt before going into a hot oven. The result is a deeply golden, genuinely crispy chip with caramelized edges and a flavor that feels almost indulgent for something this wholesome. For anyone avoiding carrageenan, store-bought chips and snacks can be a minefield — thickeners and stabilizers have a way of sneaking into even the most innocent-looking bags. This recipe sidesteps all of that entirely, relying on nothing but real, recognizable ingredients you can verify yourself. Every component is straightforward and clean, so there's no label-squinting required. The technique matters here: slicing uniformly thin, spreading slices in a single layer, and flipping halfway through are what separate truly crisp chips from a chewy disappointment. Let them cool on a wire rack and they'll firm up beautifully into snackable, shareable perfection.

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