Low Iodine Cinnamon Baked Plantain Slices
Ripe plantains hit a magical sweet spot between fruit and comfort food, and roasting them with warm spices takes that natural sweetness somewhere truly special. The caramelized edges and golden cut surfaces you get from a two-stage bake are the kind of thing that makes a simple ingredient feel like a proper dessert — or an irresistible side. For anyone navigating a low-iodine approach, this recipe is a genuinely easy win: every ingredient here, from the coconut oil to the Ceylon cinnamon to the honey, fits neatly within the guidelines without any substitutions or label-reading stress. Sea salt is used in a small, measured amount, keeping the seasoning light and intentional. The optional ginger adds a subtle warmth that plays beautifully against the cinnamon, but the slices are delicious either way. Serve them straight from the oven while the edges are still slightly crisp and the centers are soft and jammy — they disappear fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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