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.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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