Dairy 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 dairy in sight. Green plantains get sliced paper-thin and tossed in melted coconut oil before going into the oven, which means the fat doing all the crisping work here is completely plant-based. Ceylon cinnamon — the softer, more floral variety — pairs beautifully with a post-bake honey drizzle that sets into a light, glossy coating as the chips cool on the rack. The technique of flipping halfway through and letting them rest before serving is what separates genuinely crunchy chips from sad, chewy ones. Store-bought flavored chips often sneak in butter powders or milk solids for richness, so making your own batch this way gives you full control over every ingredient. These are the kind of snack you make once and then find yourself making every single week.

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