Citric Acid 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 heavily freckled with black — bring a natural sweetness that means no citrus-derived additives or preservatives are needed to make them taste incredible. Coconut oil helps each slice turn deep golden and crisp in the oven, while Ceylon cinnamon adds a gentle, floral warmth that's noticeably softer than the more common cassia variety. A light drizzle of honey before baking is optional but takes the caramelized edges to another level entirely. Store-bought chip alternatives can be a minefield when you're avoiding citric acid, since it shows up as a preservative in so many packaged snacks — making a homemade batch like this one a genuinely satisfying solution. The technique is straightforward: thin, evenly spaced slices, a mid-bake flip, and a few minutes of patience while they finish crisping on the pan. Once you've had them warm from the oven, it's hard to go back to anything from a bag.
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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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