Cashew Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips are the kind of snack that disappears fast. Ripe plantains — the ones with yellow skins and plenty of black spots — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each slice bake up golden and crisp without any need for deep frying, and an optional drizzle of honey takes the flavor over the top. Store-bought chip options can be a minefield when you're avoiding tree nuts, since shared facilities and ambiguous labeling make even simple snacks feel risky. Making them at home with this short, straightforward ingredient list means you know exactly what's in every bite. The key moves here — slicing thin, keeping slices in a single layer, and letting the chips finish crisping on the pan after baking — are simple techniques that make a real difference in the final texture. Whether you're serving them alongside something savory or snacking straight from the pan, these chips are genuinely hard to stop eating.
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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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