Paleo Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect snack-food craving without a single grain, refined sugar, or processed ingredient in sight. Ripe plantains — the kind with yellow skins going spotty black — bring a natural sweetness that pairs beautifully with Ceylon cinnamon, which has a softer, more floral heat than the cassia variety most people keep in their spice drawer. Coconut oil does the heavy lifting here, coating every slice so the chips bake up golden and crisp rather than greasy or chewy. A light drizzle of honey before baking is optional but adds a gorgeous lacquered edge that makes these look almost too good to eat. The real trick is slicing thin and giving each chip its own space on the pan — overlap is the enemy of crunch, and the recipe is clear about that for good reason. They firm up even more as they cool, so resist the urge to grab one straight from the oven. Whether you're meal-prepping snacks for the week or just need something satisfying to munch on, these chips deliver real flavor with nothing to second-guess.
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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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