Macadamia Free Cinnamon Sweet Plantain Chips

Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a single nut in sight. Ripe plantains — the kind with yellow skins heavily freckled with black — 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 crisp up in the oven rather than turning soggy, and the optional honey adds just enough gloss to make the edges caramelize into something almost candy-like. The trick is slicing the plantains thin and giving every piece its own space on the baking sheet, so the heat circulates evenly and you get that satisfying snap rather than a chewy result. Store-bought chip options can be a minefield when you're avoiding tree nuts, since shared production lines are common — making a homemade batch like this the cleanest, most straightforward solution. They come together with pantry staples and one baking sheet, which means less cleanup and more snacking. Let them cool fully on the pan and watch them firm up into crispy, golden rounds that are genuinely hard to stop eating.

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