Beef 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 animal product in sight. Green plantains get sliced paper-thin and tossed in melted coconut oil before going into the oven, where they slowly transform into shatteringly crisp rounds with caramelized edges. The real magic happens right after they come out — a drizzle of honey and a dusting of Ceylon cinnamon coat each warm chip, setting into a lightly sticky, fragrant glaze as they cool on the rack. Ceylon cinnamon is worth seeking out here; its softer, more floral heat plays beautifully against the natural starchiness of the plantain in a way that regular cassia cinnamon just doesn't quite match. These are the kind of snack that disappears fast, so consider making a double batch if you're sharing. Completely plant-based and naturally free from any meat-derived ingredients, they're a crowd-pleasing option that works just as well for an afternoon snack as it does alongside a tropical-inspired spread.
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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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