Rice Free Cinnamon Sweet Plantain Chips
Ripe plantains with black-spotted skins bring a natural caramel sweetness that makes these oven-baked chips genuinely addictive — no frying, no mystery ingredients, just real food. Coconut oil helps each thin round crisp up beautifully in the oven, while Ceylon cinnamon (the softer, more floral variety) adds warm spice without overwhelming the fruit's natural flavor. A light drizzle of honey before baking is optional but takes the sweet-savory balance somewhere really special. Store-bought snack chips are a minefield for anyone avoiding grain-based fillers and coatings, so making your own from scratch means you know exactly what's in every bite. The trick to getting that satisfying crunch is slicing thin, keeping the slices in a single layer, and letting them finish crisping on the pan after the oven — patience pays off here. These are the kind of snack you set out for guests 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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