Citrus Free Honey Cinnamon Plantain Chips

Thin-sliced green plantains baked in coconut oil until golden and crackling, then finished with a drizzle of honey and a dusting of warm Ceylon cinnamon — these chips hit every note you want in a snack. Store-bought flavored chips are a minefield for anyone avoiding citrus, since "natural flavors" and citric acid show up in the most unexpected places, but every single ingredient here is straightforward and easy to verify. The mandoline technique is the real secret weapon, producing uniformly thin rounds that crisp up evenly in the oven without any frying or fuss. Ceylon cinnamon brings a gentler, more floral warmth than the standard cassia variety, and it pairs beautifully with the honey glaze that sets right on the warm chips as they cool on the rack. The result is a snack that feels indulgent but is genuinely simple to pull together with pantry staples you likely already have on hand.

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