Honey Free Maple Cinnamon Plantain Chips
These baked plantain chips hit that perfect sweet-and-warm-spice note without a drop of honey in sight — pure maple syrup does all the heavy lifting, and it shows. Green plantains bring a starchy, neutral base that crisps up beautifully in the oven, soaking in the coconut oil and maple coating for a snack that tastes far more indulgent than it has any right to be. Ceylon cinnamon and a whisper of ground ginger round out the flavor with a gentle, aromatic heat that keeps you reaching back into the bowl. The key to getting that satisfying crunch is slicing the plantains paper-thin and giving every chip its own space on the baking sheet — crowding is the enemy of crisp. A quick flip halfway through and a few minutes on a wire rack are all it takes to land chips that shatter at the first bite. Whether you're snacking straight off the rack or pairing them with a dip, these are the kind of homemade chips that make store-bought versions feel completely unnecessary.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!