Ginger Free Honey Cinnamon Plantain Chips
Crunchy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a trace of ginger anywhere in the mix. So many flavored chip recipes — store-bought or homemade — sneak in ginger as a background note, which makes finding a safe crunchy snack genuinely frustrating. Here, Ceylon cinnamon does all the aromatic heavy lifting, delivering a softer, more floral warmth that pairs beautifully with the drizzle of honey. Coconut oil helps each thin round bake up light and crisp in the oven, and the honey is added while the chips are still warm so it sets into a delicate glaze rather than making things sticky. Slicing the plantains as uniformly thin as possible is the real secret to getting that satisfying crunch all the way through. These are the kind of snack that disappears fast, so consider making a double batch.
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!