Gut Friendly Maple Cinnamon Plantain Chips

Green plantains are a fantastic base for a snack like this — starchy, sturdy, and gentle on the digestive system in a way that processed chip alternatives simply aren't. Tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ground ginger, these baked rounds hit that sweet-and-warm flavor note without any refined sugars or inflammatory oils sneaking in. Ceylon cinnamon in particular is worth calling out — it's the milder, more delicate variety, and it plays beautifully against the natural sweetness of the plantain as it caramelizes in the oven. The key to getting that satisfying crunch is slicing the plantains paper-thin and giving every chip its own space on the baking sheet, so the oven can do its job without any steaming. They firm up even more as they cool on the rack, so patience pays off here. Clean ingredients, no mystery additives, and a snack that actually feels good to eat — that's the whole point.

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