Nightshade Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that snack craving without a single ingredient that falls into the nightshade family — no paprika, no cayenne, no tomato-based anything. Ripe plantains with plenty of black spots are the secret here, bringing a natural caramel sweetness that pairs beautifully with Ceylon cinnamon and a touch of sea salt. Coconut oil helps each thin round bake up golden and crisp in the oven, and the optional honey drizzle takes the flavor somewhere close to dessert territory without going overboard. The diagonal slice and single-layer baking method are doing real work in this recipe — overlap is the enemy of crunch, and the flip halfway through ensures even color on both sides. Store-bought chip options can be a minefield of spice blends and seasoning mixes that sneak in nightshade derivatives, so making your own batch at home puts you fully in control. Let them cool on the pan for a few minutes before diving in, because that's when they firm up into the satisfying snap you're after.
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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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