Macadamia Free Maple Cinnamon Plantain Chips

Thin-sliced green plantains get a serious glow-up here — baked until deep golden and lacquered with coconut oil, pure maple syrup, warm Ceylon cinnamon, and a whisper of ground ginger. The result is a sweet-savory chip with serious crunch that feels far more indulgent than the short ingredient list suggests. Bagged snacks can be a minefield when you're avoiding tree nuts, with shared facilities and vague labeling making even simple chips a gamble — baking your own from scratch removes all of that uncertainty. The key to getting that satisfying snap is slicing the plantains as thin and uniform as possible, then giving each chip its own space on the baking sheet so the oven crisps rather than steams them. A flip halfway through and a few minutes on a wire rack to cool completely are what take these from good to genuinely addictive. Serve them as a snack on their own, alongside a dip, or crumbled over something that needs a little sweet crunch on top.

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