MSG 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 artificial additive in sight. Store-bought chip options can be a minefield of flavor enhancers and hidden seasonings, so making your own means you know exactly what's going in the bowl. Green plantains get sliced paper-thin and baked in coconut oil until they turn irresistibly crunchy at the edges, then finished with a drizzle of honey and a dusting of Ceylon cinnamon while still warm. Ceylon cinnamon is worth seeking out here — it's noticeably more delicate and floral than the common cassia variety, and it pairs beautifully with the natural starchiness of the plantain. The honey sets as the chips cool on the rack, creating a light glaze that makes each bite feel a little indulgent without being over the top. These are the kind of snack you make once and then find yourself making every single 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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