Mustard Free Maple Cinnamon Plantain Chips

These baked plantain chips hit that perfect sweet-and-warm note — coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ginger coat every thin slice before they go into the oven. The result is a snack that's deeply golden, lightly caramelized at the edges, and satisfyingly crisp once cooled. Store-bought flavored chips can be a minefield for anyone avoiding mustard, since it hides in spice blends and seasoning coatings more often than you'd expect — making a homemade batch like this a genuinely smart move. Green plantains are the key here: their lower sugar content and firm texture hold up to thin slicing and baking without turning soft or sticky. Getting the slices as uniform as possible — ideally with a mandoline — is what separates truly crispy chips from chewy ones, so that step is worth the extra care. They firm up beautifully on a wire rack as they cool, which means patience pays off in a big way. Serve them as a snack, a party bite, or alongside something savory to balance that warm maple-cinnamon sweetness.

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