Fish Free Maple Cinnamon Plantain Chips

Crispy, sweet, and warmly spiced, these baked plantain chips are the kind of snack that disappears fast. Green plantains get sliced paper-thin, tossed in a coating of coconut oil, pure maple syrup, Ceylon cinnamon, and a hint of ginger, then baked until they turn deep golden and satisfyingly crunchy. The trick is slicing them as uniformly thin as possible — a mandoline makes this easy — and giving each chip its own space on the pan so they crisp up instead of steaming. Flipping them halfway through baking is the other key move, locking in that caramelized, lightly sweet finish on both sides. Store-bought chips can be a minefield of shared fryers and mystery seasonings, but every ingredient here is straightforward and easy to verify. Let them cool completely on a wire rack and you'll be rewarded with a chip that genuinely snaps. They're great on their own, but equally at home alongside a dip or crumbled over a bowl of something savory.

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