BHA & BHT 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 questionable additive in sight. Store-bought chips are one of the sneakiest sources of BHA and BHT, since those preservatives show up in the oils and coatings used to extend shelf life — making homemade the obvious move here. Every ingredient in this recipe is clean and straightforward: green plantains, coconut oil, sea salt, honey, and Ceylon cinnamon, nothing more. The mandoline technique and single-layer baking method are what make these genuinely crispy rather than chewy or soft, so don't skip the flip halfway through. Drizzling the honey while the chips are still warm lets it soak in just enough before setting into a light, glossy coat that pairs beautifully with the floral warmth of Ceylon cinnamon. They're the kind of snack that disappears fast, so you might want to make a double batch.

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