Lupin Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without relying on any processed flours or legume-based ingredients that can sneak into store-bought chip alternatives. Ripe plantains — the kind with yellow skins heavily freckled with black — bring a natural caramel sweetness that pairs beautifully with Ceylon cinnamon's gentle, floral heat. Coconut oil helps each thin round crisp up in the oven rather than turning soggy, and a light drizzle of honey (if you choose to use it) deepens the golden, almost toffee-like flavor at the edges. The diagonal slicing technique and single-layer baking are small details that make a big difference, giving you chips that are firm and snappable rather than chewy. Letting them rest on the pan after baking is the final trick — they tighten up into proper chip territory as they cool. The whole ingredient list is short, whole-food, and completely transparent, which is exactly what you want when navigating snacks that need to stay free of certain legume derivatives. These are the kind of chips you make once and immediately add to your regular rotation.
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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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