Almond Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without relying on any nut-based ingredients whatsoever. Ripe plantains with yellow skins and black spots bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of honey, so the flavor feels indulgent even though the ingredient list stays short and clean. Coconut oil does the heavy lifting here, coating every slice and helping the chips turn deep golden at the edges in the oven. The trick to getting that satisfying crunch is slicing thin, keeping the pieces in a single layer, and letting them finish crisping on the pan after they come out of the oven — patience pays off. Store-bought chip options can be a minefield of shared-facility warnings and surprise nut oils, so making a batch at home puts you fully in control of what goes into the bowl. These are the kind of snack you'll find yourself making on repeat, whether you're serving them at a gathering or just need something better than whatever's in the pantry.
About FigFig 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 →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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!