Gut Friendly Cinnamon Sweet Plantain Chips
Ripe plantains — the ones with yellow skins dotted with black spots — are naturally sweet, easy to digest, and a far gentler snack than most of what you'd find in the chip aisle. Baking them low and slow in coconut oil lets the natural sugars caramelize without any harsh additives or seed oils that can aggravate a sensitive gut. Ceylon cinnamon, sometimes called "true" cinnamon, is the milder, more delicate variety, and it pairs beautifully with the plantain's honeyed flavor while being much easier on the digestive system than the cassia cinnamon found in most pantry blends. A light drizzle of honey is entirely optional, so you can dial the sweetness up or down depending on how your body is feeling that day. The single-layer baking method and that five-minute rest on the pan are what take these from soft and chewy to genuinely crispy — no deep fryer, no mystery ingredients, just real food doing its thing. They're the kind of snack you can feel good about reaching for again and again.
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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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