Yeast Free Cinnamon Sweet Plantain Chips
Sweet, warmly spiced, and satisfyingly crunchy, these baked plantain chips hit that snack craving without a single ingredient that could cause concern for anyone avoiding yeast. Store-bought chips and flavored snacks are notorious for hidden additives and fermented flavor enhancers, so making your own at home puts you completely in control. Ripe plantains — the kind with yellow skin and plenty of black spots — bring a natural caramel sweetness that pairs beautifully with 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 deepens the flavor without complicating the ingredient list. The key is slicing them thin and giving every chip its own space on the pan so the heat can work its magic evenly. A short rest after baking lets them firm up to that perfect snap, making them just as addictive as anything you'd find in a bag at the store — only better.
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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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