Chicken Free Honey Cinnamon Plantain Chips
Crispy, golden, and kissed with warm spice, these baked plantain chips are the kind of snack that disappears fast. Thin-sliced green plantains go into the oven with melted coconut oil and a pinch of sea salt, then come out of the oven ready for a drizzle of honey and a dusting of Ceylon cinnamon — a variety prized for its delicate, almost floral warmth. The result is a chip that's satisfyingly crunchy with just the right balance of sweet and savory. Baking instead of frying keeps things simple and mess-free, and the parchment-lined sheet means easy cleanup too. These are entirely plant-based, so anyone avoiding meat or poultry can snack freely without scanning a single label. The honey sets as the chips cool on the rack, giving each round a light, glossy coating that makes them feel almost fancy. Whether you're serving them at a party or just raiding the kitchen solo, they're genuinely hard 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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