Chicken 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 kind with yellow skins going spotty black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each thin round bake up golden and crisp in the oven, no deep fryer required. The optional honey drizzle adds a glossy, lightly sticky finish that makes the whole batch feel almost indulgent. Slicing the plantains on a diagonal and spreading them in a single layer are the two small details that make the difference between soggy and genuinely crunchy. These are completely plant-based and naturally free from any poultry or meat products, so there's zero ingredient-label stress here — just whole, simple pantry staples doing their thing. Let them cool on the pan for a few minutes before diving in, and you'll be rewarded with a satisfying snap in every bite.
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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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