Legume Free Maple Cinnamon Plantain Chips

Snacking without legumes doesn't mean settling for sad, flavorless options — these baked plantain chips prove that in the most delicious way possible. Green plantains get sliced paper-thin, tossed in melted coconut oil, pure maple syrup, warm Ceylon cinnamon, and a hint of ground ginger, then baked until they turn deep golden and irresistibly crisp. The combination of sweet maple and aromatic spice makes each chip taste almost caramelized, with a satisfying crunch that holds up long after they cool on the rack. Because every ingredient here is straightforward and whole, you never have to second-guess a label or worry about hidden legume derivatives sneaking into your snack bowl. The key to getting that perfect snap is slicing uniformly thin — a mandoline makes this easy — and giving each chip enough room on the baking sheet so they bake rather than steam. These are the kind of chips that disappear fast, so consider making a double batch right from the start.

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