Emulsifier Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect snack-food spot between crispy and satisfying. Ripe plantains with plenty of black spots bring natural sweetness to the party, so there's no need for any additives or stabilizers to make them taste good. Coconut oil does all the coating work here, keeping every ingredient list refreshingly short and clean — exactly what you want when you're avoiding emulsifiers that sneak into so many packaged snacks. Ceylon cinnamon adds a delicate, almost floral warmth that's noticeably softer than the harsh bite of cassia, and a drizzle of honey takes the whole thing to another level if you're feeling indulgent. The key is slicing thin, spreading the rounds out without overlapping, and letting them cool on the pan — that resting time is what turns them from bendy to genuinely crunchy. Once you've made a batch of these at home, it's hard to go back to store-bought chips with their long ingredient panels and mystery additives.
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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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