AIP Friendly Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that satisfying crunch you start to miss when you're navigating a healing elimination protocol. Ripe plantains — yellow with plenty of black spots — bring natural sweetness that means you don't need anything complicated to make these taste indulgent. Coconut oil handles the crisping beautifully in the oven, and Ceylon cinnamon adds a gentler, more nuanced warmth than the cassia variety you'd typically find on store shelves. The key is slicing thin and giving every chip its own space on the pan so the heat can do its job without trapping steam. A flip halfway through and a few extra minutes in the oven lock in that deep golden edge and firm texture that makes these genuinely snackable. Let them cool on the pan for a few minutes and they'll crisp up even further — patience pays off here. Makes four servings, so there's just enough to share, though you may not want to.
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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
- ¼ tsp fine sea salt
- 1 tbsp honey (optional)
Can be omittedhoney
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a sharp knife or mandoline, slice the peeled plantains on a slight diagonal into rounds about 1/8-inch thick — thin enough to crisp through but thick enough to hold together.
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