High Fructose Corn Syrup 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 drop of corn syrup in sight. Most store-bought chip alternatives — even the "natural" ones — sneak in sweeteners you didn't ask for, so making your own is genuinely the smarter move. Here, real honey does all the sweetening work, drizzled on while the chips are still warm so it clings and sets into a light, glossy coat. Ceylon cinnamon adds a delicate, almost floral heat that pairs beautifully with the natural starchiness of green plantains. Coconut oil keeps every slice crisp and golden through the bake, and the trick of slicing uniformly thin means you get consistent crunch rather than a mix of burnt edges and soggy centers. A quick rest on the wire rack is all it takes before they're fully set and ready to devour — straight from the pan or packed up for later.

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