Nutmeg Free Maple Cinnamon Plantain Chips
Thin-sliced, oven-baked, and kissed with maple syrup and Ceylon cinnamon, these plantain chips deliver a satisfying crunch that feels indulgent without being heavy. Green plantains are the secret here — their lower sugar content means they crisp up beautifully in the oven rather than turning sticky or soft. A touch of coconut oil and ground ginger round out the coating, giving every chip a warm, lightly spiced flavor that's genuinely hard to stop eating. Many spiced snack recipes lean on warming blends that sneak in nutmeg, but this one keeps things clean and intentional — every ingredient is right there in the bowl. The mandoline technique and single-layer baking are what separate a truly crispy chip from a chewy disappointment, so those steps are worth following closely. Once they cool on the rack, they reach a satisfying snap that makes them perfect for snacking straight or scooping alongside a dip.
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Learn more →Ingredients
4 servings
- 2 large green plantains, peeled
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- ¾ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the peeled plantains into rounds as uniformly thin as possible — aim for about 1/16 to 1/8 inch. Thicker slices will be chewy rather than crisp.
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