Rice Free Maple Cinnamon Plantain Chips
Snack time gets a serious upgrade when green plantains meet warm spices and a touch of natural sweetness. These oven-baked chips come together with just a handful of wholesome ingredients — coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a hint of ginger — delivering a flavor that's earthy, sweet, and just a little exotic. Because they're made entirely from whole, unprocessed ingredients, there's no need to scrutinize a label for hidden fillers or grain-based starches that can sneak into packaged snacks. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, then giving every chip its own space on the baking sheet so the oven can work its magic. Flipping them halfway through ensures even caramelization, and letting them cool on a wire rack is what takes them from firm to genuinely crispy. They're the kind of snack that disappears fast, so you might want to make a double 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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