Caffeine Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that snack craving without a drop of caffeine in sight. Ripe plantains — the kind with yellow skins gone spotty and black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. A light coat of melted coconut oil is all it takes to coax them into golden, crispy rounds in the oven. The optional honey drizzle adds just enough gloss and sweetness to make these feel almost indulgent. Slicing them thin on a diagonal and giving each chip its own space on the pan is the real trick to getting that satisfying snap rather than a chewy result. They firm up even more as they cool, so patience in those last five minutes is genuinely rewarded. Whether you're snacking solo or serving a crowd, these are the kind of homemade chips that 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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