Pregnancy Friendly Maple Cinnamon Plantain Chips
Crunchy, sweet, and warmly spiced, these baked plantain chips hit that satisfying snack craving without a single ingredient you'd need to second-guess during pregnancy. Green plantains are a great source of resistant starch and potassium, and pairing them with coconut oil, pure maple syrup, and Ceylon cinnamon keeps the flavor profile clean and wholesome. Ceylon cinnamon is the gentler, lower-coumarin variety — a thoughtful swap that makes this snack feel even more intentional for anyone being extra careful right now. The thin-sliced, oven-baked method means no deep-frying and no mystery oils, just real ingredients you measured yourself. A whisper of ground ginger rounds out the spice blend and adds a subtle warmth that makes these chips genuinely hard to stop eating. They crisp up beautifully on a wire rack as they cool, so the texture is every bit as satisfying as anything from a bag. Keep a batch on the counter and you've got a go-to snack that actually feels good to reach for.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!