Celery Free Maple Cinnamon Plantain Chips
These baked plantain chips hit that perfect sweet-and-warm note that makes it nearly impossible to stop at just a handful. Green plantains get sliced paper-thin, then tossed in a glaze of coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ground ginger before going into a hot oven. The key is getting those slices uniformly thin — a mandoline makes quick work of it — so every chip bakes up golden and snappy rather than soft and chewy. Flipping them halfway through is the move that locks in that deep caramelized color at the edges. They firm up beautifully on a wire rack as they cool, so patience pays off here. The whole ingredient list is naturally free from anything celery-derived, which means no scanning labels or second-guessing store-bought snacks that might sneak in unexpected plant extracts or flavorings. Whether you're snacking straight from the rack or pairing them with something dippable, these chips deliver serious crunch with a cozy, spiced sweetness that feels genuinely special.
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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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