Vegetarian Maple Cinnamon Plantain Chips
Green plantains get a serious glow-up here, transformed into golden, caramelized chips with nothing more than a handful of pantry staples. The coating of coconut oil, pure maple syrup, Ceylon cinnamon, and a whisper of ground ginger creates a warm, subtly sweet flavor that tastes far more indulgent than the ingredient list suggests. Slicing the plantains paper-thin and baking them in a single layer is the real secret — it coaxes out that satisfying snap that makes you reach back into the bowl without thinking. Flipping each chip halfway through ensures even browning and those irresistible deep-golden edges. They firm up beautifully on the cooling rack, so patience pays off here. Whether you're snacking straight from the pan or serving them alongside a dip, these chips prove that plant-based eating doesn't have to mean sacrificing crunch or flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!