Low Iodine 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 ingredient that raises red flags for iodine-conscious eaters. Green plantains, coconut oil, fine sea salt, honey, and Ceylon cinnamon are all naturally low in iodine, so you can munch freely without second-guessing the label on every bag of store-bought chips. Slicing the plantains paper-thin and baking them in a single layer is the real trick here — the oven does the heavy lifting, driving out moisture so each round crisps up beautifully at the edges. A drizzle of honey and a dusting of fragrant Ceylon cinnamon while the chips are still warm means the coating clings and sets as they cool on the rack, giving you a glossy, lightly caramelized finish. They're the kind of snack that disappears fast, so consider making a double batch.

About Fig

Fig 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 →