Nightshade Free Maple Cinnamon Plantain Chips

Crunchy, sweet, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single ingredient that falls into the nightshade family. Store-bought chips are a minefield of paprika, chili powder, and tomato-based seasonings — all common nightshade offenders — so making your own is genuinely the smarter move. Here, green plantains get thinly sliced and tossed in a simple coating of coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ground ginger before going into the oven. The key to getting that real chip crunch is slicing uniformly thin — a mandoline makes this easy — and giving each slice enough room on the pan so it bakes rather than steams. Flipping halfway through ensures even color and that deep golden edge that signals maximum crispness. They firm up beautifully as they cool on a wire rack, so patience pays off here. Batch these ahead and keep them on the counter for a snack that's every bit as addictive as anything from a bag.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →