Soy 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 drop of soy in sight. Store-bought chips are notorious for sneaky soybean oil or soy-based seasonings, so making your own means you actually know what's going in your mouth. Green plantains get sliced paper-thin and tossed in melted coconut oil before baking low and slow until they turn irresistibly firm and golden at the edges. The real magic happens right out of the oven — a drizzle of honey and a dusting of Ceylon cinnamon cling to the warm chips as they cool on the rack, creating a lightly lacquered coating that's fragrant and just a little indulgent. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor keeps the sweetness delicate rather than overwhelming. These are the kind of snack that disappears fast, so consider making a double batch.
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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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