Citrus Free Maple Cinnamon Plantain Chips

These baked plantain chips are the kind of snack that disappears fast — sweet, warmly spiced, and satisfyingly crunchy in a way that feels almost too good to be this simple. Green plantains get sliced paper-thin, tossed in a coating of coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ground ginger, then baked until deeply golden at the edges. No citrus of any kind touches this recipe, which makes it a genuinely safe and delicious option when so many flavored chip recipes default to lime or orange zest for brightness. The maple syrup and warm spices do all the heavy lifting here, delivering a complex sweetness that doesn't need any citrus to feel complete. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving every chip its own space on the baking sheet — crowding is the enemy of crisp. Once they cool on a wire rack, they firm up beautifully into proper chips rather than anything soft or chewy. Batch two rarely makes it to the bowl before batch one is already gone.

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