Lactose Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a drop of dairy anywhere in sight. Ripe plantains — the kind with yellow skins going spotty black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon, so the flavor feels indulgent even though the ingredient list is refreshingly short. Coconut oil does all the work that butter might in another recipe, coating each thin slice and helping it bake to a deep golden crisp in the oven. The technique matters here: slicing on a diagonal to an even 1/8-inch thickness, keeping slices in a single layer, and letting the chips rest on the pan after baking are the small steps that take these from chewy to genuinely snappy. A drizzle of honey before baking is optional but adds a sticky, lacquered finish that makes the edges almost candy-like. These are the kind of chips you make once and immediately plan to make again — great on their own, alongside a dip, or tucked into a lunchbox for something a little more interesting than the usual.
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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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