Turkey Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and kissed with warm spice, these baked plantain chips are the kind of snack that disappears fast. Ripe plantains — the ones with yellow skins going spotty black — bring a natural sweetness that pairs beautifully with Ceylon cinnamon, which has a softer, more floral heat than the cassia variety you'll find in most spice racks. Coconut oil helps each slice turn golden and crisp in the oven without any frying required, and a drizzle of honey takes the whole thing somewhere almost dessert-like. The diagonal cut and single-layer baking method are the real secrets here — they give every chip room to breathe and develop those deep, caramelized edges. Letting them cool on the pan for a few minutes is the move that locks in the crunch, so resist the urge to grab one straight out of the oven. These are naturally free from meat and poultry in any form, so there's zero ingredient-label anxiety — just a short list of pantry staples and two plantains standing between you and a seriously addictive snack.
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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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