Citric Acid Free Maple Cinnamon Plantain Chips

Crunchy, sweet, and warmly spiced, these baked plantain chips hit that perfect snack-food spot without a single ingredient that would raise a red flag for anyone avoiding citric acid. So many packaged chips and flavored snacks sneak in citric acid as a preservative or flavor enhancer, which makes store shelves a minefield — but everything here is straightforward and clean. Green plantains get sliced paper-thin, tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ground ginger, then baked until they turn deep golden and satisfyingly crisp. The maple syrup adds a gentle sweetness that plays beautifully off the earthy plantain, while the Ceylon cinnamon keeps things fragrant and a little exotic. The key to getting that real chip-level crunch is slicing uniformly thin and giving each piece enough room on the baking sheet — crowding is the enemy of crisp. They firm up even more as they cool on a wire rack, so patience pays off. Once you have a bowl of these on the counter, they disappear fast.

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