Breastfeeding Friendly Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfying in the best way, these baked plantain chips hit that craving for something crunchy without leaning on processed snacks or mystery ingredients. Ripe plantains — the kind with yellow skins and plenty of black spots — bring a natural sweetness that pairs beautifully with Ceylon cinnamon, which is notably gentler and more aromatic than the cassia variety you'll find in most spice racks. Coconut oil helps each slice crisp up in the oven while keeping the ingredient list clean and simple, which matters when you're being thoughtful about everything going into your body. A light drizzle of honey is optional but adds a gorgeous caramelized edge if you're in the mood for something a little more indulgent. The oven method means no deep-frying and no heavy oils — just real, wholesome ingredients you can feel good about snacking on throughout the day. They cool right on the pan and keep crisping as they rest, so patience pays off with a genuinely satisfying crunch. Make a batch ahead and keep them on the counter for an easy, nourishing grab-and-go snack whenever hunger strikes.
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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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