Yeast Free Maple Cinnamon Plantain Chips

Store-bought chips often sneak in unexpected additives, but these baked plantain rounds keep things refreshingly clean — just whole, recognizable ingredients you can feel good about. Green plantains are the star here, sliced paper-thin and tossed in a warm blend of melted coconut oil, pure maple syrup, Ceylon cinnamon, sea salt, and a whisper of ground ginger before hitting the oven. The result is a snack that lands somewhere between sweet and savory, with caramelized edges and a satisfying crunch that deepens as the chips cool on the rack. Ceylon cinnamon brings a gentler, more floral heat than the standard grocery store variety, and it pairs beautifully with the natural starchiness of the plantain. The key to getting that crisp texture is slicing uniformly thin — a mandoline makes this effortless — and giving each chip enough breathing room on the baking sheet so they bake rather than steam. These are the kind of snacks that disappear fast, so consider making a double batch right from the start.

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