Celery Free Honey Cinnamon Plantain Chips

These golden baked chips hit that perfect sweet-salty-spiced note that makes it nearly impossible to stop at just one handful. Thinly sliced green plantains get tossed in melted coconut oil before going into the oven, where they slowly transform into crispy, caramelized rounds with beautifully golden edges. The real magic happens right after baking — a warm drizzle of honey and a dusting of fragrant Ceylon cinnamon cling to each chip as it cools on the rack, creating a light glaze that's subtly sweet without being cloying. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor makes the whole batch taste noticeably more refined than the standard spice-rack swap. For anyone navigating a long list of food sensitivities, this snack is a breath of fresh air — the entire ingredient list is five items, every one of them clean and straightforward. Store-bought chips can be a minefield of mystery seasonings and shared production lines, so making your own means you know exactly what's in the bag. They're equally at home alongside a dip, crumbled over a bowl of yogurt, or eaten straight off the wire rack before they even make it to a serving dish.

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