Low Iodine Maple Cinnamon Plantain Chips

Green plantains are one of those underrated ingredients that transform completely when sliced thin and baked until golden — and this sweet-spiced version is genuinely hard to stop eating. The coating of coconut oil and pure maple syrup caramelizes beautifully in the oven, giving each chip crispy edges with just a hint of warmth from Ceylon cinnamon and ginger. For anyone navigating a low-iodine approach, snack time can feel like a minefield of processed foods and mystery seasonings, but every ingredient here is straightforward and easy to verify. Sea salt, whole spices, and a drizzle of real maple syrup are all you need — no iodized salt, no additives, no guesswork. The mandoline technique is the real secret to getting that satisfying crunch; uniform slices mean even baking, and the wire rack cool-down lets them firm up to perfection. These chips work just as well as a midday snack as they do alongside something savory, and they're the kind of thing you'll want to keep a batch of on hand all week.

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