Fish Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains — the kind with yellow skins going spotty black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each thin round crisp up in the oven without any frying, and an optional drizzle of honey adds a glossy, sticky finish that makes them genuinely hard to stop eating. The key is slicing them thin and giving every chip its own space on the baking sheet so the heat can work its magic instead of steaming them soft. A quick flip halfway through and a few minutes of cooling on the pan are all it takes to get that satisfying crunch. Store-bought chip options can be a minefield of unexpected additives, so making your own means you know exactly what went into the bag. These are just as good straight off the pan as they are tucked alongside a scoop of vanilla ice cream.
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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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