Wheat Free Maple Cinnamon Plantain Chips
Snack time just got a serious upgrade with these sweet, warmly spiced plantain chips baked to golden perfection. Green plantains are naturally free of wheat and gluten, so there's none of the label-reading anxiety that comes with packaged chip alternatives — just clean, whole ingredients you can actually pronounce. The magic here is in the coating: melted coconut oil and pure maple syrup help the chips caramelize in the oven, while Ceylon cinnamon and a hint of ground ginger give every bite a fragrant, almost dessert-like depth. Slicing the plantains as thin and uniform as possible — ideally with a mandoline — is the real key to getting that satisfying crunch rather than a chewy result. Flipping them halfway through baking ensures even color and crispness on both sides, and patience on the cooling rack pays off because they firm up beautifully as they cool. These are the kind of snack you make once and immediately plan to make again.
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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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