AIP Friendly Honey Cinnamon Plantain Chips

Crunchy, lightly sweet, and warmly spiced, these baked plantain chips hit that snack craving without a single ingredient that would raise a red flag for anyone following an elimination-style healing protocol. Green plantains are sliced paper-thin and tossed in melted coconut oil before going into the oven, where they slowly turn golden and crisp — no seed oils, no nightshades, no grains anywhere in sight. A drizzle of honey and a dusting of Ceylon cinnamon added while the chips are still warm gives them a delicate caramel-like coating that makes them taste far more indulgent than their short ingredient list suggests. The mandoline trick is worth it here: uniform slices mean every chip crisps at the same rate, so you're not fishing out burnt edges while the centers are still chewy. They firm up beautifully as they cool on the rack, making them just as satisfying as anything you'd find in a bag at the store — but without the mystery additives that make store-bought snacks such a gamble. This recipe makes enough for four people, though they have a way of disappearing before everyone gets a fair share.

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