Fructose Free Maple Cinnamon Plantain Chips
Crunchy, warmly spiced, and just a little sweet, these baked plantain chips hit that satisfying snack craving without relying on high-fructose ingredients or mystery additives. Green plantains are the star here — their lower sugar content compared to ripe yellow plantains makes them a smart pick when you're keeping fructose in check. A thin coat of coconut oil and pure maple syrup gives each chip a subtle caramelized depth, while Ceylon cinnamon and a whisper of ground ginger round out the flavor beautifully. The mandoline technique is the real secret weapon: uniform slices mean every chip bakes evenly and crisps up instead of turning leathery or soft in the middle. Patience pays off too — letting them cool on a wire rack is what takes them from firm to genuinely shatteringly crisp. These are the kind of chips you make once and immediately wish you'd doubled the batch.
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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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