Fructose Free Cinnamon Sweet Plantain Chips
Ripe plantains baked with coconut oil and warm Ceylon cinnamon make for a snack that feels indulgent but stays grounded in simple, whole ingredients. For anyone managing fructose sensitivity, snack time can be a minefield of hidden sugars and fruit-derived syrups lurking in packaged chips — this recipe sidesteps all of that with a short, clean ingredient list you can actually trust. The honey is entirely optional, so you stay in full control of what goes into every batch. Slicing the plantains thin on a diagonal and baking them in a single layer is the key to that satisfying crunch — no fryer, no mystery oils, just dry oven heat doing the work. Ceylon cinnamon adds a delicate, almost floral warmth that pairs beautifully with the natural caramel notes of a well-ripened plantain. Letting the chips rest on the pan after baking is a small but important step, giving them those final few minutes to firm up into proper crispy rounds. These are the kind of snacks you make once and immediately add to the weekly 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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