Rye 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 slice before they go into the oven. The result is a snack that's deeply golden at the edges, lightly caramelized, and satisfyingly crunchy once they've had a chance to cool on the rack. Bagged snack chips are a minefield for anyone avoiding rye, since grains and flavorings can sneak into seasoning blends and shared production lines — making a homemade batch like this a genuinely stress-free alternative. Green plantains are the star here, sliced as thin as possible on a mandoline so they bake up crisp rather than chewy. The single-layer baking method is key: give the chips room to breathe and they'll turn firm and snappy instead of soft and steamed. Every ingredient in this recipe is naturally grain-free, so there's no substitution gymnastics required — just a straightforward toss, bake, and cool. They're the kind of snack you'll make once and immediately add to your regular rotation.

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