Capsaicin Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect snack-food sweet spot between crispy and satisfying. Ripe plantains — the kind with plenty of black spots — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon, making each chip taste almost dessert-like without any added fuss. Coconut oil helps them turn deep golden in the oven, and a light drizzle of honey (totally optional) adds just a touch more richness if you're feeling it. So many store-bought chip options sneak in chili powders, cayenne, or other heat-forward seasonings, but every ingredient here is completely free of anything spicy or irritating — no hidden heat, no surprises. The key to getting that satisfying crunch is slicing thin, keeping the pieces in a single layer, and letting them finish crisping on the pan after they come out of the oven. They're the kind of snack you'll find yourself making on repeat, whether you're packing them for lunch or just need something to munch on that won't leave your mouth on fire.
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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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