1. Prep your workspace: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper—essential for easy chip removal!
2. Slice evenly: Peel plantains and slice into thin, even rounds about 1/4 inch thick—consistent thickness ensures even crisping.
3. Coat lightly: In a bowl, toss plantain slices with olive oil until each piece is lightly coated but not dripping.
4. Arrange properly: Spread slices in a single layer on prepared baking sheet with space between each chip for proper air circulation.
5. Season and bake: Sprinkle lightly with cinnamon if desired, then bake for 15-20 minutes, flipping halfway through for even browning.
6. Cool completely: Let chips cool completely before serving—they’ll get crispier as they cool and be safer for your pup.

Notes:

• Always ensure plantains are properly ripe with brown spots for best flavor and digestibility
• Amber prefers these when they’re completely cooled and perfectly crispy
• Perfect for dogs who love crunchy textures and new flavors
• These work excellently broken into smaller pieces for training

Storage Tips:

• Store in airtight container at room temperature for up to one week
• Freeze in portions for up to one month—they stay crispy after thawing
• Keep a few out for daily treats, store the rest for freshness
• Toss if they lose their crunch or develop any off flavors

What Makes This Recipe Special: These chips combine the natural fiber and potassium of plantains with healthy fats from olive oil, creating exotic treats that support digestive health while satisfying dogs’ love for crunchy textures—all without artificial additives.

Mix It Up (Dog-Safe Variations):

Coconut Oil Version: Substitute olive oil with melted coconut oil for a tropical twist and medium-chain fatty acids

Training Size Chips: Cut baked chips into smaller pieces perfect for training rewards that won’t slow down sessions

Cinnamon-Free Version: Skip the cinnamon for dogs with very sensitive stomachs or those new to spices