Almond Free Honey Cinnamon Plantain Chips
Crispy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a single nut in sight. Green plantains sliced paper-thin and tossed in coconut oil develop an incredible crunch in the oven — no deep fryer, no fuss. The real magic happens right after baking, when a drizzle of honey and a dusting of Ceylon cinnamon melt into the warm chips and set into a lightly glazed, aromatic coating. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the standard cassia variety, and it makes the flavor feel genuinely special. Store-bought flavored chips can be a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what went into the bag. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
- 1 tbsp honey
- ½ tsp ground ceylon cinnamon
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the peeled plantains into rounds as uniformly thin as possible — consistent thickness ensures even crisping.
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