Oral Allergy Syndrome Friendly Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect snack-food spot between crispy and satisfying. Ripe plantains — the kind with yellow skins going spotty black — bring a natural sweetness that deepens beautifully in the oven, so there's no need for a lot of added sugar. Coconut oil helps each slice turn golden and crisp at the edges, while Ceylon cinnamon adds a gentle, floral warmth that's noticeably softer than the sharper cassia variety you'd find in most spice racks. For anyone navigating oral allergy syndrome, snack time can feel like a minefield of raw fruits and hidden botanical cross-reactors — this recipe sidesteps all of that with cooked, whole-food ingredients that are naturally low-risk. The baking process is straightforward: thin, even slices, a single layer on the pan, and a flip halfway through to make sure both sides get that deep golden finish. A light drizzle of honey before baking is optional but adds a glossy, toffee-like edge that makes these feel almost indulgent. Let them cool on the pan for a few minutes and they'll crisp up even further — if they last that long.
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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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