Sesame Free Cinnamon Sweet Plantain Chips
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, and an optional drizzle of honey adds a glossy, sticky finish that makes them genuinely hard to stop eating. Store-bought chip options can be a minefield for anyone avoiding sesame, with shared fryers and seasoning blends that sneak it in where you'd least expect it — making a homemade batch like this a genuinely stress-free alternative. The technique here matters: slicing thin on a diagonal, coating every piece evenly, and giving each chip its own space on the pan are what separate a truly crispy result from a soggy disappointment. Let them cool on the pan for a few minutes after baking and you'll be rewarded with a satisfying crunch that holds up well for snacking straight off the sheet.
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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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