Gluten Free Maple Cinnamon Plantain Chips
Green plantains are the unsung hero of the snack world, and when you slice them paper-thin and bake them with coconut oil, pure maple syrup, and warm Ceylon cinnamon, something genuinely magical happens. Store-bought chips are a minefield of hidden gluten from shared lines and mystery seasonings, so making your own means you know exactly what's going in — and these four-ingredient-level flavors are hard to beat anyway. The mandoline is your best friend here, because uniform slices at around 1/16 inch are what separate a truly crispy chip from a chewy disappointment. A quick toss in the maple-coconut-ginger coating, a single layer on the baking sheet, and two rounds of oven time with a flip in between is all it takes. They come out deep golden at the edges with a subtle sweetness that hits differently than your average salty snack. Patience pays off — let them cool completely on a wire rack and they'll reach that satisfying, audible crunch that makes it very hard to stop at just a handful.
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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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