Oats 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 grain in sight. Store-bought chip options can be a minefield for anyone avoiding oats, with shared production lines and vague "may contain" labels making even simple snacks feel risky. Making them at home with just five clean ingredients puts you fully in control. Thinly sliced green plantains get tossed in coconut oil and sea salt, then baked until they turn irresistibly crisp at the edges — the kind of crunch that's deeply satisfying. The real magic happens right after they come out of the oven: a drizzle of honey and a dusting of Ceylon cinnamon coat each warm chip and set into a lightly glossy, fragrant finish as they cool on the rack. Ceylon cinnamon has a gentler, more floral flavor than the standard supermarket variety, and it makes a noticeable difference here. These are the kind of snacks you'll want to make in double batches because they disappear fast.
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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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