Alpha Gal Friendly Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that snack craving without a single ingredient that could trigger an alpha-gal reaction. Ripe plantains — the kind with yellow skins going spotty black — bring a natural caramel sweetness that pairs beautifully with Ceylon cinnamon and a whisper of sea salt. Everything gets tossed in coconut oil, which keeps the recipe completely free of mammalian-derived fats, a common hidden culprit in packaged snack foods. Spreading the slices in a single layer and flipping them halfway through is the key move here — it lets the oven do the work of driving out moisture so each chip turns genuinely crisp rather than chewy. A drizzle of honey before baking is optional but adds a glossy, lightly caramelized edge that makes these feel almost indulgent. Store-bought chips and flavored snacks can be a minefield of dairy-derived seasonings and beef-based additives, so making your own batch at home puts you fully in control. Let them cool on the pan for a few minutes and watch them firm up into the perfect sweet-and-salty snack.
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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)
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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