Low Iodine Cinnamon Sweet Plantain Chips

Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food craving without any of the usual ingredient concerns. Ripe plantains — the kind with yellow skins heavily freckled with black — bring a natural caramel sweetness that pairs beautifully with Ceylon cinnamon and a light touch of sea salt. Coconut oil keeps the coating simple and clean, and a drizzle of honey adds an optional sticky-sweet finish that takes the flavor over the top. Snacking on a low-iodine plan can feel limiting, especially when most packaged chips rely on iodized salt or additives you'd rather avoid. This recipe sidesteps all of that by using fine sea salt — which is naturally low in iodine — and a short list of whole, recognizable ingredients. The oven does the heavy lifting here, slowly driving out moisture so each chip crisps up without deep frying or any mystery oils. The technique matters: thin, even slices, a single layer on the pan, and a flip halfway through baking are what stand between you and a truly crunchy chip. Let them cool on the pan for a few minutes after baking and they firm up even more. Once you taste how good homemade turns out, it's hard to go back to the store-bought bag.

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