Seed Oil Free Maple Cinnamon Plantain Chips
Crunchy, warmly spiced, and just sweet enough, these baked plantain chips hit that perfect snack-food spot without a drop of canola, sunflower, or any other refined seed oil in sight. Coconut oil does all the heavy lifting here, giving each thin round a clean, rich flavor that pairs beautifully with the maple syrup and Ceylon cinnamon coating. Green plantains are the key — they slice firm and bake up far crispier than ripe ones, so you get that satisfying chip-like snap rather than a chewy, bendy result. The mandoline technique and single-layer baking are what separate a truly crisp chip from a disappointing one, and the recipe walks you through both with zero guesswork. Store-bought flavored chips are almost universally made with soybean or sunflower oil, so having a reliable homemade version you can trust is genuinely useful. A whisper of ground ginger rounds out the spice blend and keeps the flavor interesting all the way to the last chip — which, fair warning, disappears faster than expected.
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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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