Vegan 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, so you get complex flavor without loading up on added sugar. Coconut oil does the heavy lifting here, coating every slice and helping the chips turn deep golden in the oven rather than greasy or soggy. The technique matters: thin, even slices laid out without overlapping, a mid-bake flip, and a few minutes of resting on the pan are what take these from soft rounds to genuinely crispy chips. Store-bought flavored chips often sneak in dairy, honey, or other additives, but this recipe keeps things clean — just plant-based ingredients you can actually pronounce. If you want to keep it strictly plant-based, simply skip the optional honey drizzle and the natural sweetness of the plantains carries the whole thing on its own. These are the kind of snack you make once and immediately want to make again.
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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)
Can be omittedhoney
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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