High Fructose Corn Syrup Free Maple Cinnamon Plantain Chips
Snack cravings hit hard, and most store-bought chips are loaded with sweeteners you'd rather avoid — high fructose corn syrup hides in more packaged snacks than you'd expect. These baked plantain chips get their subtle sweetness from pure maple syrup only, so you know exactly what's going into every crispy bite. Green plantains are the star here: sliced paper-thin and tossed in melted coconut oil, they bake up with satisfying crunch and a naturally starchy base that holds the warm spice coating beautifully. Ceylon cinnamon and a whisper of ground ginger give the chips a gently spiced, almost dessert-like quality without tipping into candy territory. The trick to getting them truly crispy is slicing uniformly thin, spreading them in a single layer, and letting them finish crisping on a wire rack after they come out of the oven — patience pays off here. These are the kind of snack you make once and immediately add to the regular rotation.
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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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