Barley 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 grain in sight. Store-bought chip options can be a minefield for anyone avoiding barley-derived ingredients, whether that's malt flavoring, malt vinegar, or hidden grain-based additives — so making your own is genuinely the smarter move. Green plantains are sliced paper-thin and tossed in coconut oil before baking low and slow until they turn irresistibly firm and golden at the edges. The real magic happens right out of the oven: a drizzle of honey and a dusting of Ceylon cinnamon coat each warm chip and set into a lightly lacquered finish as they cool on the rack. Ceylon cinnamon brings a softer, more floral heat than the standard supermarket variety, and it pairs beautifully with the natural starchiness of the plantain. These are the kind of snack that disappears fast, so you might want to double the batch.
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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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