Celery Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains — the ones with plenty of black spotting — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. Coconut oil helps each thin slice turn golden and crisp in the oven without any frying required, and an optional drizzle of honey deepens the caramel notes even further. The key is slicing them thin and giving every chip its own space on the pan, so the heat can work its magic evenly. Store-bought chip options can be a minefield of unexpected additives, but this recipe keeps things refreshingly straightforward — just a handful of clean, recognizable ingredients. Let them cool on the pan for a few minutes after baking and you'll be rewarded with a satisfying crunch that's 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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