Eggless Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains — the ones with plenty of black spotting — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon, so you're not relying on a heavy sugar coating to get that depth of flavor. Coconut oil helps each slice turn golden and crisp in the oven, and a drizzle of honey (totally optional) adds just a little extra gloss if you want to lean into the sweet side. The diagonal slicing technique and single-layer baking are what make the difference between soggy rounds and genuinely crunchy chips, so don't skip those steps. Letting them rest on the pan after baking is the final trick — they firm up beautifully as they cool, no egg wash or binding agent needed. These are a fantastic alternative to store-bought chips, which often sneak in unexpected additives, and the whole process is refreshingly straightforward. Whether you're serving them alongside something savory or just snacking straight off the pan, they disappear fast.
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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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