Mustard Free Honey Cinnamon Plantain Chips
Crunchy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a single questionable ingredient in sight. Store-bought chip blends can be a minefield for anyone avoiding mustard, since seasoning packets and flavored coatings often sneak it in under vague "spice" labels — making homemade the smarter, safer call. Here, thinly sliced green plantains get tossed in coconut oil and sea salt before going into the oven, where they slowly transform into crisp, satisfying rounds. The real magic happens right after baking: a drizzle of honey and a dusting of Ceylon cinnamon coat each warm chip, setting into a lightly caramelized glaze as they cool on the rack. Ceylon cinnamon brings a gentler, more floral heat than the standard variety, which makes the sweetness feel layered rather than one-note. These are the kind of snack you make once and immediately add to the regular rotation.
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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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