PCOS Friendly Cinnamon Sweet Plantain Chips
Ripe plantains baked with coconut oil and Ceylon cinnamon make for a snack that feels indulgent but is built on ingredients that actually support balanced blood sugar — a real win when you're navigating PCOS. Ceylon cinnamon in particular is the gentler, more nuanced variety, and it pairs beautifully with the natural sweetness of deeply ripened plantains so you're not reaching for refined sugar to get that satisfying flavor hit. The coconut oil helps each slice crisp up in the oven without any of the inflammatory seed oils lurking in most store-bought chip options. Slicing thin and baking in a single layer is the move here — it's what takes these from soft and chewy to genuinely crunchy, especially once they cool on the pan for a few minutes. The optional honey drizzle adds just a touch more caramel depth if you want it, but the chips are completely delicious without it. These are the kind of snack you can batch-make and feel good about reaching for all week 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)
Can be omittedhoney
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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