Cashew 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 nut in sight. Green plantains get sliced paper-thin, tossed in coconut oil and sea salt, then baked until they turn satisfyingly firm and golden at the edges. The real magic happens right out of the oven — a drizzle of honey and a dusting of Ceylon cinnamon cling to the warm chips as they cool on the rack, creating a lightly lacquered coating that's genuinely hard to stop eating. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and it pairs beautifully with the natural starchiness of the plantain. Store-bought flavored chips can be a minefield of shared-facility warnings and mystery seasonings, so making your own means you know exactly what went into the bag. The technique is straightforward — uniform slicing and a single-layer bake are the two things that stand between you and a perfectly crisp chip. These are equally at home alongside a dip, packed into a lunchbox, or eaten straight off the cooling rack before they even make it to a bowl.

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