Hazelnut 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 nut in sight. Store-bought flavored chips can be a minefield of shared production lines and unexpected allergen warnings, so making your own is genuinely the smarter move. Thin-sliced green plantains go into the oven with just coconut oil and sea salt, then come out of the oven ready for a drizzle of honey and a dusting of fragrant Ceylon cinnamon — a finishing touch that makes them feel almost indulgent. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor pairs beautifully with the natural starchiness of the plantain without overwhelming the honey. The trick to maximum crunch is slicing the plantains as uniformly thin as possible and giving each chip its own space on the baking sheet so nothing steams. Once they cool on the rack and the honey sets, you get this satisfying snap that makes it very hard to stop at just a handful.

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