Ripe plantains hit a magical sweet spot when they go into the oven — their natural sugars concentrate and caramelize into something that tastes almost like dessert but requires almost no effort. These slices get tossed in melted coconut oil, honey, Ceylon cinnamon, and a pinch of sea salt before baking, which means every bite is glossy, warmly spiced, and just a little addictive. The diagonal cut gives you more surface area to caramelize, and that double-bake flip is the move that takes the edges from soft to beautifully golden and slightly firm. Ground ginger is optional but absolutely worth it if you want a subtle heat underneath all that sweetness. Grain-free by nature, this recipe sidesteps any concern about hidden grain-based ingredients entirely — plantains, coconut oil, and a handful of pantry spices are all you need. Serve them warm alongside eggs in the morning, as a side to grilled chicken, or honestly just straight off the pan.
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Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
Slice the peeled plantains on a slight diagonal into rounds about 1/2-inch thick.
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