Crispy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a single grain in sight. Green plantains are naturally starchy and sturdy, which means they crisp up beautifully in the oven when sliced thin and given enough time to dry out — no frying required. Coconut oil helps each round turn golden at the edges, while a post-bake drizzle of honey and a dusting of Ceylon cinnamon add a fragrant, caramel-like finish that sets as the chips cool on the rack. Ceylon cinnamon is worth seeking out here — it's noticeably more delicate and floral than the standard supermarket variety, and it makes the whole batch smell incredible. Store-bought flavored chips can be a minefield of hidden grain-based ingredients and shared production lines, so making your own from scratch puts you fully in control of what goes into the bag. These are the kind of snack you'll find yourself making on repeat — easy enough for a weeknight, impressive enough to set out for guests.
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Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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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