Turmeric 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 plenty of black spots — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a touch of coconut oil, no artificial flavoring needed. Many store-bought chip options sneak in spice blends that can include hidden ingredients, so making your own batch at home puts you fully in control of what goes into every crispy round. The technique here is straightforward: thin, even slices, a single layer on the pan, and a mid-bake flip to get that deep golden color on both sides. A drizzle of honey before baking is optional but adds a gorgeous lacquered finish as the chips cool and crisp up on the pan. These are the kind of snack that disappears fast, so you might want to double the batch.
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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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