Beef Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains — the kind with yellow skins going spotty black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each thin round turn golden and crisp in the oven without any frying required, and an optional drizzle of honey deepens the caramel notes even further. The key to getting that satisfying crunch is slicing the plantains thin and giving every piece its own space on the baking sheet — no overlapping, no steaming, just even, direct heat doing its thing. A quick flip halfway through and a few minutes of resting on the pan are all it takes to go from soft and golden to genuinely crispy. These are naturally free from any animal proteins, so there's zero need to scan labels or swap anything out — just wholesome, plant-based ingredients from start to finish. Whether you're serving them alongside a dip or eating them straight off the pan, they disappear fast.
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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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