Legume Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a single legume in sight. Ripe plantains — the kind with yellow skins dotted with black spots — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. A drizzle of coconut oil helps each thin round bake up golden and crisp in the oven, no deep fryer required. The optional honey adds just enough gloss and extra sweetness to make these feel almost indulgent. Store-bought chip options can be a minefield of hidden pea starch, chickpea flour, or legume-based seasonings, so making your own from scratch puts you fully in control of every ingredient. The key is slicing the plantains thin and giving each chip its own space on the baking sheet — that single layer is what separates truly crispy chips from a soggy disappointment. Let them cool on the pan for a few minutes after baking and watch them firm up into the snackable, cinnamon-kissed chips you'll want to make on repeat.
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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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