Seed Oil Free Honey Cinnamon Plantain Chips

Crispy, sweet, and warmly spiced, these baked plantain chips hit that perfect snack-food craving without a drop of industrial vegetable or seed oil in sight. Coconut oil does all the heavy lifting here, giving each thin round a clean, rich flavor that pairs beautifully with the floral heat of Ceylon cinnamon and a drizzle of honey. Store-bought chips are almost universally fried in canola, sunflower, or soybean oil, so making your own is genuinely the easiest way to sidestep that entirely. The mandoline technique is the real secret — uniform slices mean every chip bakes evenly and crisps up without any sad, chewy stragglers in the batch. Finishing them warm on a wire rack lets the honey set into a light glaze rather than a sticky mess, so you get that satisfying crunch from the very first bite. They're the kind of snack that disappears fast, so you might want to plan on making a double batch.

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