Gluten Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and naturally free of gluten in every single ingredient, these baked plantain chips are the kind of snack that disappears fast. Ripe plantains — the ones with yellow skins going spotty black — bring a caramel-like sweetness that pairs beautifully with Ceylon cinnamon, which is notably softer and more floral than the standard supermarket kind. Coconut oil helps each slice bake up golden and crisp without any frying, and a light drizzle of honey takes the whole thing somewhere close to dessert territory. The key move here is spacing the slices out on the pan so steam can escape, letting the oven do the work of driving out moisture and building that satisfying crunch. Store-bought chips can be a minefield of shared lines and mystery seasonings, but this recipe keeps things clean and straightforward — you know exactly what went into every chip. Let them cool on the pan for a few minutes after baking and watch them firm up right before your eyes.
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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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