Red Meat Allergy Friendly Honey Cinnamon Plantain Chips

These golden baked chips hit that perfect sweet-and-salty note that makes it nearly impossible to stop at just one handful. Green plantains bring a satisfying crunch that holds up beautifully in the oven, and a drizzle of honey with fragrant Ceylon cinnamon transforms them into something that feels almost indulgent. Ceylon cinnamon is worth seeking out here — it's noticeably more delicate and floral than the common cassia variety, and it pairs with the honey in a way that feels genuinely special. The whole thing comes together with just five ingredients, all of them naturally free from any animal proteins that can trigger alpha-gal or similar sensitivities. Coconut oil does the heavy lifting in the oven, giving each chip a light, crispy exterior without any need for butter or animal-derived fats. Slicing the plantains as uniformly thin as possible is the real key to getting that satisfying crunch — a mandoline makes it effortless, but a sharp knife and a little patience work just as well. These are the kind of snack you can set out at a party and watch disappear before you've even finished making your own plate.

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