Dairy Free Maple Cinnamon Plantain Chips
These baked plantain chips hit that perfect sweet-and-warm-spice 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 dusted with Ceylon cinnamon, sea salt, and a whisper of ginger before going into the oven — no butter, no cream, nothing that would make this off-limits for anyone avoiding dairy. The coconut oil does all the heavy lifting here, helping each slice turn deep golden and satisfyingly crisp without any dairy-based fat. Flipping the chips halfway through baking is the small but crucial step that gets you that even crunch all the way to the edges. Because everything in this recipe is naturally plant-based, you don't have to squint at a label or worry about hidden milk derivatives the way you might with store-bought flavored chips. Let them cool completely on a wire rack and they'll shatter just right — sweet, spiced, and genuinely snack-worthy.
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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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