Peanut Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and impossibly snackable, these baked plantain chips hit that perfect balance between caramelized fruit and satisfying crunch. Ripe plantains — the kind with yellow skins dotted in black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. A drizzle of coconut oil is all it takes to get them golden and crisp in the oven, no deep fryer required. Store-bought chip options can be a minefield of shared production lines and mystery seasonings, so making your own means you know exactly what's in every bite. The technique here is straightforward but intentional — thin, evenly spaced slices, a mid-bake flip, and a few minutes of cooling on the pan are what take these from soft to genuinely crispy. An optional honey drizzle before baking adds a glossy, lightly sticky finish that makes them feel almost indulgent. They disappear fast, so consider making a double batch.
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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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