Gelatin 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 plenty of black spots — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each thin slice turn gloriously golden in the oven, and an optional drizzle of honey deepens the caramel notes without making things cloying. Many packaged chip and snack products sneak in unexpected additives, so baking your own from scratch means you know exactly what's going in the bowl. The technique here is simple but intentional — slicing thin, avoiding overlap on the pan, and letting the chips finish crisping as they cool are the small steps that make a big difference in texture. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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