Eggless Honey Cinnamon Plantain Chips
Crispy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a single egg in sight. Green plantains get sliced paper-thin, tossed in melted coconut oil, and baked until they turn satisfyingly crunchy — no deep fryer, no fuss. The real magic happens right after they come out of the oven: a drizzle of honey and a dusting of Ceylon cinnamon cling to the warm chips as they cool on the rack, creating a lightly caramelized coating that store-bought bags simply can't replicate. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the standard variety, which lets the honey shine rather than compete. Because the whole recipe is built on whole, straightforward ingredients, you never have to squint at a label wondering what's hiding inside. These are the kind of snacks that disappear fast, so you might want to make a double batch.
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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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