Pork Free Maple Cinnamon Plantain Chips

These baked plantain chips hit that perfect sweet-and-warm-spice note that makes it nearly impossible to stop at just one handful. Green plantains get sliced paper-thin, tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ground ginger, then baked until they turn deep golden and satisfyingly crisp. The Ceylon cinnamon is worth seeking out — its softer, more floral flavor plays beautifully against the natural starchiness of the plantain without overwhelming the maple. Every ingredient here is straightforwardly plant-based and free from any pork-derived additives, so there's no label-squinting required before you dig in. The trick to getting that real chip crunch is slicing uniformly thin and giving each round its own space on the pan — crowding is the enemy of crisp. They firm up even more as they cool on a wire rack, so patience pays off. Serve them as a snack, a party starter, or a crunchy topping for a bowl — they disappear fast either way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →