Oats Free Cinnamon Sweet Plantain Chips
Ripe plantains, coconut oil, Ceylon cinnamon, and a touch of honey come together in the oven to create a snack that's sweet, warmly spiced, and satisfyingly crunchy. The natural sugars in yellow-black plantains caramelize beautifully at high heat, giving each chip deep golden edges and a flavor that feels almost indulgent without any added grains or fillers. For anyone navigating a diet free from oats and oat-derived ingredients, packaged snack foods can be a minefield — many chips and crunchy bites are processed on shared lines or bulked up with grain-based coatings. This recipe sidesteps all of that entirely, relying on whole, simple ingredients you can verify yourself. The key to getting that satisfying crunch is slicing the plantains thin, keeping them in a single layer, and letting them finish crisping on the pan after the oven — patience pays off here. A sprinkle of sea salt against the cinnamon-honey sweetness makes these genuinely hard to stop eating. They work as an afternoon snack, a party bowl filler, or even a dessert-adjacent treat alongside something creamy.
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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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