Brazil Nut 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 plenty of black spots — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. A light coat of melted coconut oil helps each thin round turn deep golden in the oven, and the optional honey drizzle adds just enough sticky richness to make them feel a little indulgent. The key move here is giving every slice its own space on the baking sheet; overlapping traps steam and kills the crunch you're going for. Flipping them halfway through ensures even color and that satisfying firm bite once they cool. Store-bought flavored chips can be a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what went into the bag. These are the kind of snack that disappears fast, so consider making a double batch.
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!