Gluten 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 single grain of wheat in sight. Green plantains are naturally free of gluten, so there's no substitution trickery here — just real, whole ingredients that happen to work beautifully together. Coconut oil helps each thin round bake up shatteringly crisp in the oven, while a post-bake drizzle of honey and a dusting of Ceylon cinnamon add a fragrant, caramel-like finish that store-bought chips simply can't match. The mandoline technique is the real secret weapon — uniform slices mean every chip crisps evenly instead of leaving you with a mix of burnt edges and soggy centers. Once the honey sets on the warm chips, you get this lightly lacquered coating that makes them genuinely hard to stop eating. They're the kind of snack you make for a party and then quietly guard for yourself.
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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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