Turkey 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 sweet, and satisfyingly crisp once they've had a chance to cool on the rack. Green plantains are the key here: they're starchy and firm, which means they bake up with real structure rather than turning soft or greasy. Slicing them as thin and uniformly as possible — ideally with a mandoline — is what separates a truly crispy chip from a chewy one, so don't skip that step. Spreading them in a single layer and flipping halfway through gives each chip even color and crunch on both sides. This is the kind of wholesome, ingredient-forward snack that's completely free of the mystery additives you'd find in most flavored chip bags. Make a double batch, because they disappear fast.
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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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