Nutmeg Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and impossibly snackable, these baked plantain chips hit that perfect balance between crispy and chewy with a warm cinnamon finish. Ripe plantains — the kind with plenty of black spots — bring a natural sweetness that means you barely need anything else to make them shine. A thin coating of coconut oil and Ceylon cinnamon is all it takes to turn humble fruit into something that tastes genuinely special. Ceylon cinnamon is worth calling out here because it's the variety used in this recipe, and it delivers a lighter, more floral warmth than the cassia cinnamon most people have in their spice cabinet. Many spiced snack recipes lean on warming blends that sneak in nutmeg, but every ingredient here is straightforward and clearly labeled, so there's no guesswork involved. A drizzle of honey before baking is optional but adds a gorgeous lacquered edge to each chip. Let them cool on the pan and they'll crisp up beautifully — then try not to eat the whole batch in one sitting.
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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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