Citrus Free Cinnamon Sweet Plantain Chips

Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a drop of citrus anywhere in the mix. Ripe plantains — the kind with yellow skins gone spotty black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon, making each chip taste almost like a dessert you can feel good about. Coconut oil helps them crisp up in the oven rather than turning greasy, and a light sprinkle of sea salt keeps the whole thing from veering too sweet. Store-bought chips and snack mixes can be surprisingly tricky territory, since citrus flavoring and ascorbic acid show up in ingredient lists more often than you'd expect — making a homemade batch like this a genuinely smart move. The technique here matters: thin, even slices laid out without overlapping, a mid-bake flip, and a few minutes of cooling on the pan are what take these from soft and chewy to properly crisp. A drizzle of honey before baking is optional but adds a gorgeous lacquered finish if you're feeling indulgent. These disappear fast, so consider doubling the batch.

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