Turmeric Free Maple Cinnamon Plantain Chips

These baked plantain chips hit that perfect sweet-salty-spicy note that makes it nearly impossible to stop at just one handful. Green plantains get sliced paper-thin, tossed in melted coconut oil and pure maple syrup, then seasoned with warm Ceylon cinnamon, ground ginger, and a pinch of sea salt before going into the oven. The result is a snack that tastes indulgent but is made entirely from clean, recognizable ingredients — no mystery seasonings, no spice blends with hidden additives to second-guess. For anyone avoiding yellow-tinted spice mixes or pre-packaged chips that often sneak in unexpected ingredients, making these from scratch puts you fully in control. The key to getting that satisfying crunch is slicing the plantains as uniformly thin as possible and giving each chip its own space on the baking sheet — crowding is the enemy of crisp. They firm up beautifully as they cool on a wire rack, so patience in those last few minutes pays off. Whether you're snacking straight from the rack or pairing them with a dip, these chips are proof that simple ingredients done right need nothing else.

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