Citric Acid 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 drop of citric acid in sight. So many store-bought chips and flavored snacks sneak in citric acid as a preservative or flavor enhancer, making the snack aisle a minefield if you're trying to avoid it. This recipe keeps things beautifully clean — just green plantains, coconut oil, sea salt, honey, and Ceylon cinnamon, nothing more. The trick to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, then baking them in a single layer so every chip crisps evenly rather than steaming. A drizzle of honey and a dusting of cinnamon while the chips are still warm lets the coating set right into each piece as they cool on the rack. Ceylon cinnamon brings a gentler, more floral warmth than the common cassia variety, making the flavor feel a little special without any complicated sourcing. These are the kind of snack you make once and immediately add to your regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!