Low Sugar Cinnamon Sweet Plantain Chips

Ripe plantains with black-spotted skins are naturally sweet enough to carry this whole snack on their own, which is exactly what makes this recipe such a smart choice when you're keeping added sugars out of your diet. The honey listed here is entirely optional — skip it and you're working with nothing but fruit, coconut oil, warm Ceylon cinnamon, and a pinch of sea salt. Store-bought plantain chips almost always sneak in cane sugar or sweetened coatings, so making your own puts you fully in control of what goes into the bag. Slicing the plantains thin on a diagonal and baking them in a single layer is the key to getting that satisfying crunch without any frying or sugary glaze. Ceylon cinnamon brings a softer, more floral warmth than the standard grocery store variety, and it pairs beautifully with the caramelized edges that develop in the oven. Let them cool on the pan and they'll crisp up even further — patience here is genuinely rewarded. These are the kind of chips you make once and then find yourself making every single week.

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