Soy Free Maple Cinnamon Plantain Chips

Thin-sliced green plantains get tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ground ginger before hitting a hot oven — and the result is a sweet-savory snack that's genuinely hard to stop eating. Store-bought chips are a minefield of hidden additives and shared-facility warnings, but every single ingredient here is clean and straightforward. The trick to getting that satisfying crunch is slicing the plantains as uniformly thin as possible — a mandoline makes this effortless — and giving each chip its own space on the baking sheet so the oven crisps rather than steams them. Flipping halfway through and then letting them cool on a wire rack is what takes them from good to genuinely crispy. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and it pairs beautifully with the subtle sweetness of maple against the starchy plantain base. These are the kind of chips you make once and immediately add to your regular rotation.

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