Low FODMAP Maple Cinnamon Plantain Chips

Snack cravings are real, and finding something sweet, crunchy, and gut-friendly all at once can feel like a tall order. These baked plantain chips deliver on every front — thin-sliced green plantains tossed in coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ground ginger, then roasted until deeply golden and satisfyingly crisp. Green plantains are the key here: unlike ripe yellow ones, they're lower in fermentable sugars, making them a much friendlier choice for anyone managing digestive sensitivities. The mandoline technique and single-layer baking method are what separate a truly crunchy chip from a sad, chewy one — patience with the flip and a few minutes on the cooling rack do the rest of the work. That warm cinnamon-maple coating caramelizes beautifully in the oven, giving you something that tastes almost indulgent without any of the usual ingredient worries. They're the kind of snack you'll want to make in double batches because the first tray disappears fast.

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