Low FODMAP Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that snack craving without any of the gut-unfriendly ingredients that make so many packaged chips off-limits. Ripe plantains — the kind with yellow skins going spotty black — are naturally low in the fermentable sugars that can cause trouble, making them a genuinely great base for a snack that feels indulgent but plays by the rules. Coconut oil gives each chip a gorgeous golden edge, while Ceylon cinnamon (the milder, sweeter variety) adds warmth without any harsh bite. A pinch of sea salt keeps things balanced, and a drizzle of honey before baking is entirely optional but absolutely worth it if you want a little extra caramelized sweetness. The key to getting real crispness out of these is the single-layer bake and that five-minute rest on the pan after they come out of the oven — patience pays off here. They're the kind of snack you'll want to make in a double batch because the first one disappears fast.
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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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