Ginger 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 spotting on the skin — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a touch of sea salt, no added heat or sharp spice required. That makes them a genuinely great option for anyone avoiding ginger, since so many spiced snack recipes lean on it heavily; here, the cinnamon does all the heavy lifting on its own. Coconut oil helps each slice go golden and crispy in the oven, and a light drizzle of honey (if you choose to use it) deepens the caramel notes without making things cloying. The key is slicing thin, keeping the chips in a single layer, and letting them finish crisping on the pan after they come out of the oven — patience pays off here. They're the kind of snack that disappears fast, so consider making a double batch.
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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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