Mushroom Free Maple Cinnamon Plantain Chips

These baked plantain chips hit that perfect sweet-and-warm note — green plantains sliced paper-thin, tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ground ginger, then baked until deep golden and irresistibly crisp. The combination of maple and cinnamon gives them a cozy, almost dessert-like quality, while the sea salt keeps things balanced so you genuinely cannot stop at one. Because every ingredient here is a whole, straightforward pantry staple, there's zero guesswork about hidden fillers or fungal-derived additives that can sneak into processed snack foods. The mandoline technique is the real secret — uniform slices mean every chip bakes evenly, and that final rest on a wire rack is what takes them from firm to genuinely shatteringly crisp. They work beautifully as an afternoon snack, a lunchbox treat, or even alongside something savory where you want a little sweetness in the mix. Make a double batch, because they disappear fast.

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