Wheat Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that snack-craving spot without a single grain of wheat in sight. Ripe plantains — the kind with yellow skins gone spotty black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a whisper of sea salt. Coconut oil helps each thin round bake up golden and crisp in the oven, no deep fryer required. A drizzle of honey before baking is optional but genuinely worth it if you want that extra sticky-sweet edge on every chip. The key move here is slicing thin and giving each piece its own space on the pan — overlap is the enemy of crunch, and the recipe is clear about that for good reason. Store-bought chip options can be a minefield of wheat-based seasonings and shared production lines, so making your own batch at home puts you fully in control of every ingredient. Let them cool on the pan for a few minutes after baking and watch them firm up into the kind of snack you'll be making on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!