Pregnancy Friendly Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect snack-craving spot without any of the ingredients you'd want to avoid right now. Ripe plantains — the kind with yellow skins going spotty black — bring natural sweetness that pairs beautifully with Ceylon cinnamon, which is the gentler, lower-coumarin variety worth reaching for during pregnancy. Coconut oil keeps things simple and clean, and a light drizzle of honey adds just enough extra depth if you're in the mood for it. Everything gets baked low and slow on a single sheet pan, so there's no deep-frying, no mystery oils, and no processed additives to second-guess. The trick to getting them genuinely crispy is slicing thin, keeping slices in a single layer, and letting them finish crisping on the pan after they come out of the oven — patience pays off here. They're the kind of snack that feels indulgent but is made entirely from whole, recognizable ingredients, which is exactly what you want when you're being more intentional about what goes into your body.
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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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