Capsaicin Free Honey Cinnamon Plantain Chips
Crispy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-and-salty spot without a trace of heat. For anyone navigating capsaicin sensitivity, snack time can feel like a minefield — so many chips and crunchy bites rely on chili powder, cayenne, or paprika for flavor. Here, the magic comes entirely from Ceylon cinnamon and a drizzle of honey, which gives each chip a fragrant, lightly caramelized coating that feels genuinely indulgent. Green plantains sliced paper-thin and baked in coconut oil develop an incredible crunch that rivals anything you'd pull from a bag at the store. The trick is uniform slicing and a two-stage bake, so every chip crisps evenly rather than turning soft or chewy in the middle. Finishing them warm on a wire rack lets the honey set into a glossy, lightly sticky glaze that makes these impossible to stop eating.
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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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