Pescatarian Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains — the kind with yellow skins heavily freckled with black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each slice turn deep golden in the oven, and an optional drizzle of honey adds a glossy, sticky finish that makes them genuinely hard to stop eating. The technique here matters: slicing thin on a diagonal, spacing every piece out on the pan, and flipping halfway through are what separate truly crispy chips from sad, steamed ones. These are completely plant-based and free from any seafood or meat, so they work as a crowd-pleasing snack no matter who's at the table. Let them cool on the pan for a few minutes after baking — they firm up even more as they rest, and the patience is absolutely worth it.
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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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