Mustard 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 yellow skins heavily freckled with black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of coconut oil. A light drizzle of honey takes them somewhere almost indulgent, though they're completely delicious without it. Store-bought chip options can be a minefield for anyone avoiding mustard, since seasoning blends and flavor coatings often hide it in plain sight — making a homemade batch like this one a genuinely satisfying solution. The technique here is straightforward: thin, even slices, a single layer on the pan, and a flip halfway through so every chip gets that deep golden edge. Letting them rest on the baking sheet after they come out of the oven is the move that takes them from soft to genuinely crispy. These are the kind of snack 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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