Soy Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a drop of soy in sight. Ripe plantains — the kind with yellow skins going spotty black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon, so you're not relying on any additives or flavor enhancers to make these taste special. Coconut oil does the heavy lifting in the crisping department, coating every slice in a light, golden finish that store-bought chips rarely achieve. The optional honey drizzle takes things just slightly over the top in the best possible way. Bagged snack chips can be a minefield of soy-derived oils and emulsifiers hiding in the ingredient list, so making your own batch at home puts you fully in control. The thin diagonal slices and single-layer baking method are the real secrets here — they let heat circulate evenly so the chips firm up properly rather than turning soft or chewy. Let them cool on the pan and watch them crisp up right before your eyes.
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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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