Hazelnut Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without relying on any nuts whatsoever. Ripe plantains — the kind with yellow skins going spotty black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of flaky sea salt. Coconut oil helps each thin round crisp up in the oven, and an optional drizzle of honey deepens the flavor into something almost dessert-like. Store-bought chip alternatives can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make even "simple" snacks feel risky — making your own from scratch solves that problem entirely. The technique here is straightforward: slice thin, coat evenly, give every chip its own space on the pan, and let them finish crisping as they cool. The result is a golden, lightly sweet chip that works just as well alongside a dip as it does straight from the pan.
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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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