Xanthan Gum Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that perfect snack-food spot without a single additive or thickener in sight. Ripe plantains — the kind with yellow skins going deeply freckled with black — bring a natural caramel sweetness that pairs beautifully with fragrant Ceylon cinnamon and a touch of sea salt. Coconut oil helps each thin round bake up golden and crisp in the oven, and an optional drizzle of honey takes the whole thing into dessert-snack territory if you're feeling indulgent. Store-bought chip alternatives can be a minefield of stabilizers and mystery coatings, so making your own means you know exactly what's going into the bowl. The technique here is straightforward — slice thin, coat evenly, give every chip its own space on the pan, and let them finish crisping as they cool. That last five-minute rest on the baking sheet is where the magic happens, turning what looks like a soft chip into a genuinely satisfying crunch. These are the kind of snack you make once and immediately add to the regular rotation.
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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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