Seed Oil Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Most store-bought chips — even the "natural" ones — are fried in sunflower, canola, or safflower oil, which makes finding a clean option genuinely frustrating. Here, coconut oil does all the work, coating each thin slice before a slow oven bake draws out the plantain's natural sugars and builds those deep golden edges. Ceylon cinnamon adds a delicate, almost floral warmth that pairs beautifully with the honey glaze if you choose to use it. The key is slicing thin and giving every chip its own space on the pan — that single layer is what separates truly crispy from disappointingly soft. A five-minute rest after baking lets them firm up the rest of the way, so patience pays off here. Once you've made a batch, it's hard to go back to anything from a bag.
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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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