Carrageenan 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. Store-bought chips and flavored snacks are notorious for sneaking in thickeners and stabilizers — including carrageenan — that have no business being in something this simple. Here, every ingredient is clean and straightforward: green plantains, coconut oil, sea salt, honey, and Ceylon cinnamon, full stop. Slicing the plantains paper-thin and baking them in a single layer is the key to that satisfying crunch, and the honey-cinnamon finish goes on while the chips are still warm so it sets right into every bite. Ceylon cinnamon brings a lighter, more floral heat than the standard grocery store variety, which makes the sweetness feel a little more refined. These are the kind of snack you make once and immediately add to the regular rotation.
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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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