Oats Free Maple Cinnamon Plantain Chips
Snack time just got a serious upgrade with these sweet, warmly spiced plantain chips baked to golden perfection. Green plantains sliced paper-thin and tossed in coconut oil, pure maple syrup, Ceylon cinnamon, and a hint of ground ginger create a flavor that's somehow both cozy and addictive. The oven does all the heavy lifting — a quick flip halfway through is all it takes to get those deep golden edges and satisfying crunch. For anyone navigating oat-free eating, packaged snacks can be a minefield of hidden grains and shared-facility warnings, so making your own chips from scratch is genuinely liberating. Every ingredient here is naturally free of grains, so you know exactly what you're eating. Let them cool completely on a wire rack and they'll crisp up beautifully — if you can wait that long.
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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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