Chestnut Free Maple Cinnamon Plantain Chips

Thin-sliced green plantains get tossed in a fragrant blend of coconut oil, pure maple syrup, Ceylon cinnamon, ground ginger, and sea salt before hitting a hot oven — and the result is a snack that's sweet, warmly spiced, and genuinely crispy. The key is slicing the plantains as uniformly thin as possible, ideally with a mandoline, so every chip bakes evenly and crisps up rather than turning chewy. Flipping each chip halfway through and giving them a few minutes on a wire rack to cool completely is what takes them from good to addictively crunchy. Store-bought flavored chips can be a minefield of ambiguous seasonings and shared production lines, so making these at home with a short, straightforward ingredient list is a real win. The whole recipe relies on naturally derived pantry staples — nothing processed or obscure — so you know exactly what you're eating. These are the kind of chips that disappear fast, whether you're snacking straight from the rack or serving them alongside something cool and creamy for dipping.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →