Chestnut Free Honey Cinnamon Plantain Chips
Crispy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without any fuss. Coconut oil gives each thin round a gorgeous, light crunch, while a drizzle of honey and a dusting of Ceylon cinnamon — added right out of the oven — caramelize gently into a glossy, fragrant coating that makes it nearly impossible to stop at just one. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor keeps the sweetness delicate rather than heavy-handed. Slicing the plantains as uniformly thin as possible is the real secret to getting that satisfying chip-level crispness, and a mandoline makes the job effortless. Store-bought flavored chips often sneak in unexpected tree-based ingredients or shared-facility warnings, so making your own batch from scratch means you know exactly what went into the bowl. These are fantastic on their own, alongside a dip, or crumbled over a scoop of ice cream for a little textural magic.
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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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