Honey Free Cinnamon Sweet Plantain Chips
These baked plantain chips are sweet, warmly spiced, and satisfyingly crunchy — the kind of snack that disappears fast once it hits the table. Ripe plantains with yellow skins and black spots bring natural caramelized sweetness on their own, which means the honey listed in the recipe is entirely optional and easy to skip without losing any of that irresistible flavor. The coconut oil and Ceylon cinnamon do the heavy lifting here, coating each thin slice in a fragrant, lightly sweet crust that bakes up beautifully golden at the edges. Slicing the plantains thin and spacing them out on the pan is the real trick — no overlapping means no steaming, just proper crisping all the way through. A quick flip halfway through baking ensures even color, and letting them rest on the pan for a few minutes after the oven is where the final crunch really sets in. These are the kind of chips that feel indulgent but come together with just a handful of pantry staples and zero fuss.
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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)
Can be omittedhoney
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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