Capsaicin Free Cinnamon Baked Plantain Slices
Ripe plantains hit a beautiful sweet spot between fruit and starchy comfort food, and roasting them with coconut oil and honey takes that natural sweetness somewhere truly special. The Ceylon cinnamon adds a warm, floral depth that feels almost dessert-like, while a pinch of sea salt keeps everything balanced and grounded. Every slice comes out of the oven with caramelized edges and a tender, golden interior that's genuinely hard to stop eating. For anyone navigating a capsaicin-free lifestyle, this kind of recipe is a gift ā no sneaky heat, no spice blends with hidden chili derivatives, just clean and cozy ingredients you can trust. The optional ground ginger adds a gentle warmth without any of the burn, making it easy to include or skip depending on your sensitivity. These are wonderful served alongside savory dishes, piled onto rice, or honestly just eaten straight off the pan while they're still warm.
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Learn more āIngredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- 1 tbsp honey
- Ā¼ tsp fine sea salt
- Ā¼ tsp ground ginger (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Line a large baking sheet with parchment paper.
- 2
Slice the peeled plantains on a slight diagonal into rounds about 1/2-inch thick.
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