Dairy Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect intersection of snack and dessert without a drop of dairy in sight. Ripe plantains — the kind with yellow skins going spotty black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon, so you're not relying on butter or cream to make things taste indulgent. Coconut oil does all the heavy lifting here, coating each thin slice and helping it bake into a golden, crispy chip with slightly chewy edges. A light drizzle of honey before baking is optional but adds a gorgeous lacquered finish if you want to lean into the sweetness. The key is slicing thin and giving every chip its own space on the pan — overlap is the enemy of crunch, and the recipe is refreshingly clear about that. Once they come out of the oven, a five-minute rest on the pan lets them firm up into proper chip territory. They're the kind of snack that disappears fast, so you might want to make a double batch.
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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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