Nightshade 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 nightshade in sight. Store-bought chips are a minefield for anyone avoiding tomato, pepper, or paprika-based seasonings, since even "plain" varieties often sneak in nightshade-derived flavors or spice blends. Here, the seasoning is beautifully simple — coconut oil, sea salt, honey, and Ceylon cinnamon — so you know exactly what you're eating. Slicing the green plantains paper-thin and baking them in a single layer is the key to that satisfying, audible crunch, and the wire rack cooling step ensures they firm up completely rather than going soft. The honey and cinnamon go on while the chips are still warm, so the coating sets right into each crisp round as it cools. They make a brilliant afternoon snack, a lunchbox addition, or something to set out at a gathering where guests with dietary restrictions deserve something genuinely delicious rather than an afterthought.
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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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