Lactose Free Maple Cinnamon Plantain Chips
Crispy, sweet, and warmly spiced, these baked plantain chips hit that perfect snack-food spot without a drop of dairy anywhere in the recipe. Coconut oil does all the work that butter might in another recipe, coating each thin slice and helping it bake up golden and satisfying. The combination of pure maple syrup, Ceylon cinnamon, and a whisper of ground ginger gives every chip a complex, almost caramel-like flavor that feels way more indulgent than the ingredient list suggests. Green plantains are the key here — their lower sugar content and firm starch structure mean they crisp up beautifully in the oven rather than turning soft or sticky. Slicing them paper-thin on a mandoline and spreading them in a single layer is what separates genuinely crunchy chips from a chewy disappointment, so don't skip that step. They firm up even more as they cool on the rack, so give them a few minutes before you dig in — if you can wait that long.
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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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