Chicken Free Cinnamon Baked Plantain Slices
Sweet, caramelized, and fragrant with warm spice, these baked plantain slices are the kind of simple treat that disappears fast. Ripe plantains — the ones with plenty of black spots on the peel — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a drizzle of honey. Coconut oil helps everything caramelize in the oven, giving each slice those gorgeous golden edges and a slightly firm, almost candy-like exterior. A pinch of sea salt and optional ground ginger round out the flavor so it never tips into cloying territory. The whole process is completely plant-based and naturally free from any meat or poultry, so there's zero concern about cross-contact or hidden animal proteins sneaking into your snack. Flip them halfway through baking and you'll be rewarded with deep, even color on both sides — no stovetop splatter, no fuss. Serve them warm as a side dish, a dessert, or an afternoon snack straight off the pan.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- 1 tbsp honey
- ¼ tsp fine sea salt
- ¼ tsp ground ginger (optional)
Instructions
- 1
Preheat the oven to 400°F (205°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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