Shellfish Free Maple Cinnamon Plantain Chips

Thin-sliced green plantains baked with coconut oil, maple syrup, and warm Ceylon cinnamon — this snack is the kind of thing you'll make once and immediately wish you'd doubled the batch. The combination of gentle sweetness from the maple and the subtle heat of ground ginger gives every chip a layered, almost caramel-like flavor that feels way more special than your average store-bought snack. Because the whole recipe is built around whole, simple ingredients, there's nothing to second-guess on the label — no mystery seasonings, no shared fryer oil, no shellfish-derived additives that sometimes sneak into packaged chips. The key to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, then giving each chip its own space on the baking sheet so the oven can do its job without steaming them soft. Flipping halfway through is a small step that makes a big difference, and the wire rack finish lets them crisp up completely as they cool. These are genuinely addictive alongside a dip, packed into a lunchbox, or eaten straight off the rack before they even make it to a bowl.

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