Pecan 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 round before they go into the oven. The result is a snack that's deeply golden at the edges, satisfyingly crisp, and just a little caramelized in the best possible way. Store-bought flavored chips can be a minefield when it comes to shared facilities and mystery seasonings, but this recipe keeps things clean and straightforward with a short list of whole ingredients you can actually read. The key is slicing the plantains as thin and uniform as possible — a mandoline makes this effortless — so every chip bakes evenly and crisps up properly as it cools on the rack. Flipping them halfway through is the small step that makes a big difference between chips that are golden all over versus pale on one side. They're the kind of snack you'll make once and immediately want to double the batch.
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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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