Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains — the kind with yellow skins going spotty black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each slice turn golden and crisp in the oven without any need for deep frying or complicated technique. A thin, even cut and a single layer on the baking sheet are the real secrets here, letting the heat do its job and drive out moisture so the chips firm up as they cool. The optional honey drizzle adds a glossy, lightly floral note that takes the whole batch somewhere special. Grain-free by nature, this recipe sidesteps the processed snack aisle entirely — no hidden flours, no ambiguous seasonings, just whole ingredients you can see and trust. Make a double batch, because these disappear fast.
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Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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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