Vegetarian 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 heavily freckled with black — bring a natural sweetness that pairs beautifully with fragrant Ceylon cinnamon, which is noticeably softer and more complex than the standard supermarket variety. A brush of coconut oil helps each thin round crisp up in the oven without any deep frying, and an optional drizzle of honey adds just enough sticky gloss to make them feel a little indulgent. The key move here is slicing consistently thin and giving every chip its own space on the pan — overlap is the enemy of crunch. They come out of the oven smelling incredible, and that five-minute rest on the pan is where the real magic happens as they firm up into proper chips. These are the kind of snack that disappears fast, so you may want to plan on making a double 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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