Pork Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a single drop of oil from an animal source. Ripe plantains — the kind with yellow skins going spotty black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon, making each chip taste almost like a dessert you can feel good about. Coconut oil keeps every slice glossy and helps the edges turn deep golden in the oven, while a light drizzle of honey (totally optional) adds just enough extra sweetness to make them genuinely addictive. The thin diagonal cut is the real secret here: slice them right and they crisp through evenly, especially once you flip them halfway and let them finish cooling on the pan. Store-bought chip snacks can be a minefield of mystery seasonings and shared processing lines, so making a batch at home with this short, clean ingredient list is a genuinely satisfying alternative. These are the kind of chips you set out in a bowl and watch disappear before you've even sat down.
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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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