Carrageenan Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a single questionable additive. Store-bought chip options can be a minefield when you're avoiding certain stabilizers and thickeners, but this recipe keeps things refreshingly clean — just ripe plantains, coconut oil, Ceylon cinnamon, sea salt, and a drizzle of honey if you like a little extra sweetness. The key to getting that deep golden crisp is slicing the plantains thin and giving every piece its own space on the baking sheet, so the oven's heat can work evenly rather than steaming the slices soft. Flipping them halfway through is a small step that makes a big difference, and that five-minute rest on the pan after baking is where the real crunch develops. Ceylon cinnamon brings a lighter, more floral warmth than the standard grocery store variety, which makes these chips taste a little more special than their short ingredient list might suggest. They're the kind of snack you make once and immediately want to make again.
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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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