Mushroom Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains — the kind with plenty of black spots — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each slice turn golden and crisp in the oven without any frying required, and an optional drizzle of honey deepens the caramel notes even further. The key is slicing thin and giving every chip its own space on the pan so the heat can work its magic evenly. Unlike store-bought snack options that can hide unexpected ingredients, this recipe is refreshingly straightforward — just a handful of whole, recognizable components. They come out of the oven firm at the edges and continue crisping as they cool, so patience in those final five minutes is genuinely rewarded. Whether you're serving them alongside something savory or snacking straight from the pan, these chips are the kind of thing that 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)
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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