Walnut Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains with plenty of black spots bring natural sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt, all brought together with a drizzle of coconut oil. The optional honey adds a glossy, sticky finish that makes each chip feel a little indulgent without going overboard. Store-bought snack mixes and flavored chips can be a minefield when you're avoiding tree nuts, since shared lines and shared seasonings are everywhere — making these from scratch means you know exactly what's in every bite. The key to getting that satisfying crunch is slicing thin, keeping the chips in a single layer, and letting them finish crisping on the pan after they come out of the oven. They're the kind of snack that disappears fast, so you might want to make 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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