Macadamia Free 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 nut in sight. Green plantains sliced paper-thin and tossed in coconut oil develop an incredible crunch in the oven, and the finishing drizzle of honey with fragrant Ceylon cinnamon takes them somewhere genuinely special. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the standard supermarket variety, and it pairs beautifully with the natural starchiness of the plantain. The technique is straightforward: uniform slices, a single layer on the pan, and a flip halfway through to make sure every chip crisps evenly. Letting them rest on a wire rack after the honey goes on is the move that makes the coating set into something almost lacquered rather than sticky. These are the kind of snack you make once and then find yourself making every week.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
- 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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