Artificial Food Coloring Free Cinnamon Sweet Plantain Chips
Ripe plantains baked with coconut oil, Ceylon cinnamon, and a touch of honey — this snack is proof that simple, whole ingredients can deliver serious flavor. Store-bought flavored chips are a minefield of synthetic dyes and artificial additives, but every ingredient here is exactly what it says it is, nothing hidden, nothing questionable. The natural sweetness of yellow-black plantains deepens in the oven, caramelizing into golden, crispy rounds with warm spice in every bite. Slicing them thin on a diagonal and baking in a single layer is the key to that satisfying crunch — no fryer, no mystery coatings. Ceylon cinnamon brings a softer, more floral heat than standard cinnamon, making these chips feel a little more special than your average snack. They cool right on the pan and keep crisping as they sit, so patience pays off. Whether you're snacking straight from the sheet or pairing them with something dippable, these are the kind of chips you'll want to make on repeat.
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!