Barley 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 grain-based ingredients whatsoever. Ripe plantains — the kind with yellow skins heavily freckled with black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. Coconut oil helps each thin round bake up golden and crisp in the oven, and an optional drizzle of honey deepens the flavor into something almost dessert-like. Store-bought chip options can be a minefield when you're avoiding certain grains, since shared production lines and ambiguous ingredient lists make it hard to feel confident about what you're actually eating. Making these at home means you control every single ingredient from start to finish. The technique matters here — slicing the plantains thin on a diagonal, spacing them out so they don't steam each other, and letting them cool on the pan are the small steps that take these from soft to genuinely snappy. They're the kind of snack you'll find yourself making on repeat.
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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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