Corn Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a single kernel of corn in sight. Store-bought chips are one of the trickiest categories to navigate when avoiding corn, since conventional snack foods often rely on corn oil, corn starch, or corn-derived coatings — none of which have any place here. Instead, ripe plantains get tossed in melted coconut oil and fragrant Ceylon cinnamon before going into the oven, keeping the ingredient list clean and completely transparent. The diagonal slicing technique and single-layer baking method are what make the difference between a soggy disappointment and a genuinely crisp chip, so don't skip the flip halfway through. A drizzle of honey before baking adds a subtle caramel depth that plays beautifully against the cinnamon and the natural sweetness of well-ripened plantains. Let them cool on the pan and they'll firm up into that satisfying snap you want from a proper chip. These are the kind of snack you make once and immediately add to your regular rotation.
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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)
Can be omittedhoney
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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