Pecan Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains with plenty of black spots bring natural sweetness that pairs beautifully with fragrant Ceylon cinnamon, and a drizzle of honey takes the whole thing over the top if you're feeling indulgent. Coconut oil helps each thin round crisp up in the oven without any deep frying, so the process is surprisingly hands-off. The key is slicing them thin and giving every chip its own space on the pan — that single layer is what separates genuinely crunchy chips from a soggy disappointment. A quick flip halfway through baking locks in that deep golden color at the edges, and the five-minute rest on the pan lets them firm up to the perfect snap. Store-bought snacks in this flavor territory often come out of facilities that handle all kinds of tree nuts, so making a batch at home with these straightforward ingredients keeps things clean and worry-free. They disappear fast, so you may want to double the recipe.
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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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