MSG Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect snack-food craving without a single additive you'd need to second-guess. Store-bought chips and flavored snacks are notorious for hiding flavor enhancers in their seasoning blends, so making your own means you know exactly what's going on each slice. Ripe plantains — the kind with yellow skins heavily freckled with black — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a whisper of sea salt, no artificial boost needed. Coconut oil helps each round bake up golden and crisp, and an optional drizzle of honey deepens the caramel notes if you want to lean into the sweet side. The key to getting that satisfying crunch is slicing thin, keeping the pieces in a single layer, and letting them finish crisping on the pan after they come out of the oven. It's a genuinely simple process that rewards patience with chips that are deeply golden at the edges and impossible to stop eating.
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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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