Paleo Maple Cinnamon Plantain Chips
Green plantains are one of those underrated pantry staples that transform completely when sliced thin and baked until golden. These chips get a warm, fragrant coating of coconut oil, pure maple syrup, Ceylon cinnamon, and a hint of ground ginger — a combination that smells absolutely incredible coming out of the oven. The trick to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving every chip its own space on the baking sheet, so they crisp up instead of steaming. Flipping them halfway through is a small step that makes a big difference, and they firm up even more as they cool on the rack. Every ingredient here is whole-food and grain-free, so there's no need to scrutinize labels or worry about sneaky additives the way you would with store-bought snack bags. The sweet-spiced flavor hits that same craving as a classic cinnamon chip, but without anything processed or off-plan. They're genuinely hard to stop eating once they've cooled.
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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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