Eggless Maple Cinnamon Plantain Chips
Green plantains transform into something genuinely snack-worthy when they're sliced paper-thin and baked with coconut oil, maple syrup, and warm spices. The combination of Ceylon cinnamon and ground ginger gives these chips a subtly complex sweetness that feels a world away from anything you'd pull out of a bag. Because the coating is built entirely from pantry staples — no eggs, no binders, no mystery additives — every ingredient is exactly what it sounds like. The trick to getting that satisfying crunch is slicing uniformly thin and giving each chip its own space on the pan; crowding is the enemy of crisp. A flip halfway through baking encourages even browning, and the chips continue to firm up on the cooling rack, so patience pays off. These are the kind of snack that disappears fast, whether you're serving them at a party or just stealing handfuls straight from the rack.
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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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