Citric Acid Free Cinnamon Baked Plantain Slices

Ripe plantains are naturally sweet and starchy, and roasting them at high heat turns that sweetness into something almost dessert-like — caramelized edges, golden centers, and a warm spiced aroma that fills the whole kitchen. What makes this recipe such a reliable choice for anyone avoiding citric acid is how clean and straightforward every ingredient is. Coconut oil, honey, sea salt, and Ceylon cinnamon are all naturally free of the preservatives and acidic additives that sneak into so many packaged snacks and sauces. Ceylon cinnamon in particular is worth seeking out — it's milder and more floral than the cassia variety, and it pairs beautifully with the honey glaze without overpowering the plantain's natural flavor. A touch of ground ginger is optional but adds a gentle warmth that makes these feel a little more complex. The flip halfway through baking is the key move — it ensures both sides get that deep golden color and slightly firm caramelization rather than steaming soft. Serve them warm as a side dish, a snack, or even alongside something savory for a sweet-salty contrast that's genuinely hard to stop eating.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →