Shellfish Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips are the kind of snack that disappears fast. Ripe plantains with yellow skins and black spots bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each slice turn deep golden in the oven, and an optional drizzle of honey adds just enough sticky sweetness to make them feel a little indulgent. The key to getting that perfect crisp is slicing thin, keeping the pieces in a single layer, and letting them finish crisping on the pan after they come out of the oven — patience pays off here. Store-bought flavored chips can be a minefield of mystery seasonings and shared production lines, but every ingredient in this recipe is straightforward and easy to verify. Whether you're serving them at a party or snacking straight off the baking sheet, these chips deliver serious flavor with nothing to worry about.
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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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