Pistachio Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without relying on any nuts whatsoever. Ripe plantains — the kind with yellow skins heavily freckled with black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. A drizzle of coconut oil helps each thin round crisp up in the oven rather than turning greasy, and an optional touch of honey deepens the golden, almost toffee-like flavor at the edges. Store-bought chip alternatives can be a minefield when you're avoiding tree nuts, since shared production lines and "may contain" labels show up constantly — making a homemade batch like this a genuinely stress-free option. The technique matters here: slicing the plantains to a consistent 1/8-inch thickness and giving every chip its own space on the baking sheet are the two moves that take these from soft and chewy to properly crisp. A five-minute rest on the pan after baking lets them firm up the rest of the way, so patience right at the end is rewarded. These 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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