Seeds 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 seed in sight. Store-bought chip options can be surprisingly tricky to navigate when you're avoiding seeds, since sesame, poppy, and other seeds often sneak into seasonings or coatings — so making your own is genuinely the smarter move. Green plantains sliced paper-thin and baked in coconut oil develop an incredible crunch that rivals anything from a bag. The finishing touch of honey and Ceylon cinnamon — added while the chips are still warm — creates a light, fragrant glaze that sets beautifully as they cool on the rack. Ceylon cinnamon has a softer, more floral heat than the common cassia variety, and it pairs with the natural starchiness of green plantain in a way that feels almost addictive. These are the kind of snack you make once and immediately add to your regular rotation.
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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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