Black Pepper Free Honey Cinnamon Plantain Chips
Crunchy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a single peppercorn in sight. So many store-bought chip options sneak in black pepper as a seasoning or share equipment with spiced blends, making it genuinely tricky to find a safe crunchy snack — so making your own is a total win. Green plantains are the star here, sliced paper-thin and baked in coconut oil until they turn beautifully crisp at the edges. The finishing touch is what makes them special: a warm drizzle of honey and a dusting of Ceylon cinnamon while the chips are still hot from the oven, so every bite carries that fragrant, caramel-like warmth. Ceylon cinnamon has a softer, more floral flavor than the common cassia variety, and it pairs brilliantly with the natural starchiness of the plantain. Let them rest just a few minutes on the rack and the honey sets into a light glaze that makes these feel almost indulgent — even though the ingredient list is refreshingly short and clean.
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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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