Lactose Free Honey Cinnamon Plantain Chips

These oven-baked plantain chips hit that perfect sweet-and-salty spot that makes it nearly impossible to stop at just one handful. Green plantains are sliced paper-thin, tossed in melted coconut oil, and baked until golden and crackling — no dairy anywhere in sight, which means the whole batch is naturally easy on sensitive stomachs without any substitutions required. The real magic happens right out of the oven, when a drizzle of honey and a dusting of fragrant Ceylon cinnamon are tossed over the warm chips so every piece gets coated before the honey sets. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the standard supermarket variety, and it makes the finished chip taste almost like a dessert. Spreading the slices in a single layer and flipping halfway through is the key to that satisfying crunch; skip the overlap and you'll be rewarded with chips that stay crisp long after they cool. They're a brilliant alternative to store-bought snacks that often sneak in milk-based coatings or flavorings you'd never expect. Serve them alongside a dip, pack them for a road trip, or just eat them straight off the wire rack — no judgment.

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