Black Pepper Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains with plenty of black spots bring natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt — no heat-forward spices needed whatsoever. For anyone navigating a black pepper sensitivity, store-bought chip options can be a minefield of hidden seasonings, but this recipe keeps the ingredient list clean and completely transparent. Coconut oil helps each slice turn golden and crisp in the oven, while the optional honey drizzle adds a glossy, lightly sticky finish that makes them genuinely hard to stop eating. The key is slicing thin and giving every chip its own space on the pan — crowding is the enemy of crunch, and the recipe is refreshingly clear about that. A short rest on the pan after baking lets them firm up to that satisfying snap without any frying or fuss. These are the kind of snacks you make once and immediately add to the regular rotation.
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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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