Pescatarian Maple Cinnamon Plantain Chips
These baked plantain chips hit that perfect sweet-and-warm note that makes it almost impossible to stop at just one handful. Green plantains get sliced paper-thin, then tossed in a coating of coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ground ginger before going into the oven — the result is a snack that tastes far more indulgent than the ingredient list suggests. Ceylon cinnamon in particular brings a delicate, almost floral warmth that sets these apart from anything you'd pull off a store shelf. The key to getting that satisfying crunch is patience: baking in a single layer, flipping halfway through, and letting the chips cool completely on a wire rack so they firm up properly. Because everything here is whole-food and plant-based, this recipe fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. They're equally at home alongside a bowl of soup, packed into a lunchbox, or just eaten straight off the cooling rack while you tell yourself you're only having a few.
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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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