Lupin Free Honey Cinnamon Plantain Chips

Thin-sliced green plantains baked in coconut oil until golden and crackling, then finished with a drizzle of honey and a dusting of warm Ceylon cinnamon — these chips hit that perfect sweet-salty-spiced note that makes it nearly impossible to stop at just one handful. The mandoline technique is the real secret here, because uniform slices mean every chip crisps evenly rather than leaving you with a mix of burnt edges and soggy centers. Lupin flour has quietly crept into a surprising number of packaged snacks and seasoning blends, so making your own chips from scratch with a short, clean ingredient list is genuinely the easiest way to sidestep that concern entirely. Coconut oil gives each chip a subtle richness while helping the honey and cinnamon cling beautifully once the chips come off the rack. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the standard cassia variety, and it pairs with the honey in a way that feels almost caramel-like. These are the kind of snack you can set out for guests or tuck into a lunchbox without a second thought, and they disappear fast either way.

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