Hazelnut Free Maple Cinnamon Plantain Chips

These baked plantain chips hit that perfect sweet-and-warm note — coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ginger come together to coat every thin round before it goes into the oven. The result is a snack that's deeply golden, lightly caramelized at the edges, and satisfyingly crisp once it cools on the rack. Store-bought flavored chips can be a minefield when you're avoiding tree nuts, since shared production lines and "may contain" labels make even simple snacks feel risky. Making these at home with a short, clean ingredient list takes all of that guesswork off the table. The key to getting that satisfying crunch is slicing the green plantains as uniformly thin as possible — a mandoline makes this easy — and giving each chip enough room on the baking sheet so it bakes rather than steams. Flipping them halfway through is the move that locks in even color and texture on both sides. Let them cool completely and they'll shatter just right, making it nearly impossible to stop at one handful.

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