Shellfish 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 drop of oil from a fryer. Green plantains sliced paper-thin on a mandoline and tossed in melted coconut oil are the foundation here — the key is getting every slice uniformly thin so they bake up evenly crisp rather than chewy in the middle. A finishing drizzle of honey and a dusting of Ceylon cinnamon while the chips are still warm lets the flavors meld right into the surface as everything sets on the cooling rack. Ceylon cinnamon has a noticeably lighter, more floral heat than the common cassia variety, and it pairs beautifully with the natural starchiness of green plantain. Store-bought flavored chips can be a minefield of mystery seasonings and shared production lines, so making your own means you know exactly what went into the bag. These are the kind of snack that disappears fast — crunchy, fragrant, and just sweet enough to feel like a treat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!